Risotto rice
Description
After 25 minutes, the rice will be slightly undercooked and creamy. This is intentional according to the recipe. However, if you prefer to cook the rice further, leave it for 30 minutes or even longer. Serve the rice with grated Parmesan and herbs.
Instructions
- 1
Step 1
Clean the mushrooms and separate the stems from the caps. Place the stems in a saucepan, pour in the broth, add thyme, soy sauce, and bay leaf, then bring to a boil.
- 2
Step 2
Cook the broth for 30 minutes. Meanwhile, sauté the finely chopped mushroom caps in oil with minced onion. Add rice and butter, cook for a couple of minutes, stirring. Then pour in the wine and let it evaporate.
- 3
Step 3
Now start adding the broth to the rice, half a ladle at a time. Wait for the broth to be absorbed before adding more. Cook the rice with the broth for about 25–30 minutes total, then season with salt and pepper. At the end, add both types of cheese and mix well. That's it, ready to serve.