Mushroom risotto
Description
I want to teach you how to cook mushroom risotto at home. In this case, the base of the dish will be chicken broth. In my opinion, it's a perfect fit. Of course, you should prepare it in advance :) When choosing rice, go for arborio. With soft cheese and Parmesan, this dish turns out amazing—something you simply can't stop eating.
Instructions
- 1
Step 1
1. Pour the chicken broth into a saucepan and place over heat. Wash, dry the mushrooms, and remove the stems. Add the stems to the broth along with the bay leaf and thyme.
- 2
Step 2
2. Add the soy sauce and simmer over medium heat for about half an hour after boiling. Separately, heat the butter and sauté the sliced mushrooms with onions for about 5 minutes.
- 3
Step 3
3. Add the rice, stir and fry for a minute. Then pour in the wine and let it evaporate by half. Add the broth, 1/2 cup at a time.
- 4
Step 4
4. Once the broth has been absorbed, add the next portion, continuing in this manner until the rice is fully cooked (you will need to add about 6 glasses of broth in total). At the end, stir in the cream cheese and grated Parmesan, season with salt to taste, add pepper (if desired), and fresh herbs. Serve the mushroom risotto hot.