Risotto with mushrooms - recipe
Ingredients
- Rice - 1 glass
- Dry mushrooms - 15 gr
- Garlic - 1 clove
- Fresh mushrooms - 130 gr
- chicken broth - 3 glass
- Onion - 50 gr
- Thyme - 1 tsp
- White wine - 30 ml
- Olive oil - 1 tbs
- Parmesan cheese - 40 gr
- Parsley pcs
- Butter pcs
- Salt pcs
- Pepper pcs
For 1 batch(es) (
)
Risotto with mushrooms Directions
Multicooker firm: OURSSON
MP5005PSD
1. Rinse the rice and pat dry.
2. Pour dry mushrooms with water, let it brew, remove excess moisture. Chop the porcini mushrooms and garlic.
3. Cut fresh mushrooms into 0.7 cm pieces.
4. Heat the chicken stock.
5. Select the program "Porridge" in the menu, set the time to 50 minutes.
6. Preheat the multicooker for 5 minutes with the lid open.
7. Put some butter in a cooking container and let it melt. Add onion and garlic and sauté for 5 minutes.
8. Add mushrooms and thyme and simmer for another 5 minutes.
9. Add rice, white wine. Leave to simmer for 10 minutes, until all alcohol has evaporated.
10. Pour in chicken stock and close the lid, pressure
0.
11. Cooking time under the lid is 20 minutes.
12. When finished, pour the olive oil over the dish and stir well. Sprinkle with Parmesan cheese and parsley. Season with salt and pepper.
• At the end of the risotto you can drizzle with butter, not olive oil.
• Any edible mushroom can be used.
• You can use a chicken cube to make the broth.