My mushroom week is coming to an end, this is the last recipe. And here's a morning sunny photo.
- 1 onion
- 3 cloves garlic
- 1 stalk of celery
- 4-5 large mushrooms (I took white and podisoviki)
- 300 g rice for risotto (arborio, carnaroli)
- saffron
- olive oil
- 300 ml of dry white wine
- sea salt and freshly ground black pepper
- a little butter
We clean the mushrooms with a brush and boil for 15 minutes in salted water. We do not drain the water - we need it. We cut the mushrooms, sprinkle with olive oil so that they are covered with everything, salt and pepper and send to the oven for 20 minutes at an average temperature.
Finely chop the onion, garlic and celery. In a frying pan in olive oil, fry until soft, add rice. Fry rice with vegetables for 1 minute (it should absorb oil) and pour all the wine. The fire is still big. Stir with a spatula, wait until the wine is almost completely absorbed. Salt, pepper, add saffron.
Now reduce the heat to “less than medium” adding a little mushroom broth and stirring constantly cook the rice until al dente (when it is still a little raw inside). Add the broth, stir, pour again, again wait until it is absorbed and stir. When the rice is almost ready, remove the mushrooms from the oven and add them to the risotto. We add the last broth, wait until it evaporates, stir and turn off. Add a little butter, cover and let stand. Minutes 7-10.
We clean the mushrooms with a brush and boil for 15 minutes in salted water. We do not drain the water - we need it. We cut the mushrooms, sprinkle with olive oil so that they are covered with everything, salt and pepper and send to the oven for 20 minutes at an average temperature.
Finely chop the onion, garlic and celery. In a frying pan in olive oil, fry until soft, add rice. Fry rice with vegetables for 1 minute (it should absorb oil) and pour all the wine. The fire is still big. Stir with a spatula, wait until the wine is almost completely absorbed. Salt, pepper, add saffron.
Now reduce the heat to “less than medium” adding a little mushroom broth and stirring constantly cook the rice until al dente (when it is still a little raw inside). Add the broth, stir, pour again, again wait until it is absorbed and stir. When the rice is almost ready, remove the mushrooms from the oven and add them to the risotto. We add the last broth, wait until it evaporates, stir and turn off. Add a little butter, cover and let stand. Minutes 7-10.
