Zucchini and mushroom risotto
Description
Risotto is easy and quick to prepare. If you don't like the slightly bitter taste of olive oil, you can replace it with any other vegetable oil. You can use any mushrooms you prefer, but keep in mind that wild mushrooms require longer cooking time compared to button mushrooms or oyster mushrooms. In Italy, risotto is typically made with Parmesan, but if you don't have it, any hard cheese will work.
Instructions
- 1
Step 1
Prepare the ingredients for making risotto.
- 2
Step 2
Peel the onion, wash it, and finely chop. Place in a frying pan.
- 3
Step 3
Pour in the vegetable oil and sauté the onion until translucent. Do not over-brown.
- 4
Step 4
Add rice to the pan and mix well with the butter and onion.
- 5
Step 5
Pour in a ladle of hot broth and begin cooking the rice. Add the next ladleful when the first one has evaporated.
- 6
Step 6
In the middle of cooking the rice, add sliced mushrooms and zucchini. Season with salt to taste.
- 7
Step 7
Cook the risotto, gradually adding broth as needed until done. At the end, add the grated cheese.
- 8
Step 8
Mix all ingredients with cheese.
- 9
Step 9
Zucchini and mushroom risotto is ready.