70g of dried mushrooms or
300g of fresh shiitake mushrooms
2 cups of water
1 clove of garlic, minced
1 tablespoon of chopped fresh parsley
4 chicken bouillon cubes
1 tablespoon of olive oil
5 tablespoons of butter
1/2 cup of finely chopped onion
1 teaspoon of salt
2 cups of Arborio rice (specifically for risotto)
1/3 cup of dry red wine
Parmesan and black pepper to taste.
70g of dried mushrooms or
300g of fresh shiitake mushrooms
2 cups of water
1 clove of garlic, minced
1 tablespoon of chopped fresh parsley
4 chicken bouillon cubes
1 tablespoon of olive oil
5 tablespoons of butter
1/2 cup of finely chopped onion
1 teaspoon of salt
2 cups of Arborio rice (specifically for risotto)
1/3 cup of dry red wine
Parmesan and black pepper to taste.
Wash the mushrooms, drain and boil until tender
Cut them into pieces and reserve one portion and one cup of the cooking liquid
In a pot, dissolve chicken bouillon cubes in eight cups of boiling water
In another, sauté olive oil, four tablespoons of butter, onion, garlic, and parsley, stirring until the onion is soft
Add the rice and stir-fry
Moor with red wine and cook until evaporated
Add one cup of the hot bouillon and stir until the rice absorbs the liquid
Season with salt and black pepper
Put aside the reserved portion, stirring until the rice is al dente
Remove from heat
Add butter and Parmesan
Mix well and let rest for three minutes
In a bowl, sprinkle with Parmesan and serve.
