Mushroom risotto

The risotto is a rich dish of Italian origin that can be combined with many ingredients, and it is always delicious and varied, as in this risotto with mushrooms recipe, sure that you will find special its different flavor. And this recipe already can try their own variants to prepare risotto.

Risotto with mushrooms
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Ingredients
  1. 1 bag of dried shiitake mushrooms
  2. water
  3. a cup of rice for risotto
  4. 2 onions tender or a normal
  5. 1 branch of celery
  6. 1 Turnip
  7. a bunch of garlic
  8. 1 Bay leaf, parsley and fresh cilantro
  9. soy sauce
  10. juice of one lemon
  11. olive oil
  12. toasted sesame seeds
  13. 1 vegetable stock cube
  14. Dry sherry
  15. 1 Cup of Parmesan cheese grated at the time of use.
  16. Preparation: Soak mushrooms for half an hour in water, chop the onion, the garlic, the turnip and celery and is pochan Pan. Chop the mushrooms once soft and drain well. Add to the skillet mushrooms, Remove and cover a few minutes so the flavors to mix; dissolve the vegetable stock cube in half a litre of water with Sherry - a glass - soy - a splash - sauce and lemon juice. Wash the rice and add to the frying pan, take the third part of the broth and bay leaf, and let that be made to fire slow, stirring occasionally. When is about to evaporate all, take another third part and then repeat until you finish the broth. When the rice is to the give you, cover for five minutes. Picarel parsley and cilantro, and grating cheese. Take all these ingredients to the risotto just before serving, and you mix well.

Instructions
  1. Soak mushrooms for half an hour in water, chop the onion, the garlic, the turnip and celery and is pochan Pan.
  2. Chop the mushrooms once soft and drain well. Add to the skillet mushrooms, Remove and cover a few minutes so the flavors to mix; dissolve the vegetable stock cube in half a litre of water with Sherry - a glass - soy - a splash - sauce and lemon juice.
  3. Wash the rice and add to the frying pan, take the third part of the broth and bay leaf, and let that be made to fire slow, stirring occasionally.
  4. When is about to evaporate all, take another third part and then repeat until you finish the broth. When the rice is to the give you, cover for five minutes.
  5. Chop the parsley and cilantro, and grating cheese. Take all these ingredients to the risotto just before serving, and you mix well.
Recipes easy to http://recetasdecocinafaciles.NET /


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1 comment
  1. kitchen madrid
    kitchen madrid It says:

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