2 liters of beef broth
1 medium onion, finely chopped (100 g)
2 tablespoons of butter
200 g of smoked linguiça, cut into thin slices
2 cups of uncooked Arborio rice (400 g)
1 teaspoon of salt
1/2 teaspoon of black pepper
3 1/2 cups of fresh mushroom, sliced (400 g)
1 cup of dried tomato, chopped (200 g)
3 tablespoons of grated Parmesan cheese
2 liters of beef broth
1 medium onion, finely chopped (100 g)
2 tablespoons of butter
200 g of smoked linguiça, cut into thin slices
2 cups of uncooked Arborio rice (400 g)
1 teaspoon of salt
1/2 teaspoon of black pepper
3 1/2 cups of fresh mushroom, sliced (400 g)
1 cup of dried tomato, chopped (200 g)
3 tablespoons of grated Parmesan cheese
In a large saucepan, bring the beef broth to a boil (when small bubbles appear on the surface of the liquid)
In another saucepan, heat the onion and half the butter over medium heat, stirring constantly until lightly browned
Add the linguiça and fry for about 5 minutes
Reduce heat, add the rice, and stir constantly to incorporate the fat (about 5 minutes)
Add 1 cup of beef broth and continue stirring
Season with salt and black pepper
Continue adding more broth, 1 cup at a time, as it absorbs
When the rice is almost cooked, add the mushroom and dried tomato
Stir to combine
Cook until the rice is tender but still al dente (about 25 minutes)
Remove from heat, add the remaining butter and Parmesan cheese
Stir to combine
Transfer to a serving dish and serve immediately.
