GabyRisotto with White Mushrooms
Ingredients:
- 250 g of rice (approx. 1.1 cups)
- 400 g of white mushrooms (approx. 14 oz)
- 1-2 onions
- 2 cloves of garlic
- 120 g of Parmesan cheese (approx. 4.2 oz)
- 100 ml of cream (10% fat) (approx. 0.4 cups)
- 1 tablespoon of butter
- 200 ml of dry white wine (approx. 0.8 cups)
- 750 ml of broth (or boiling water) (approx. 3.2 cups)
- Dried tomatoes, dill, and parsley to taste
- Salt and freshly ground black pepper to taste
Start by cleaning the mushrooms, then chop them and boil until they are partially cooked. In a skillet, sauté the chopped onions with the mushrooms in butter. Add the rice and garlic, stirring until the rice is coated in oil and becomes translucent.
Pour in the wine, mix well, and allow it to evaporate. Add about a cup of the mushroom broth, stirring and adding more broth as needed. Towards the end of cooking, incorporate the chopped dried tomatoes and herbs, seasoning with salt and pepper to taste.
Once the dish is ready, stir in the cream, add the butter and grated Parmesan cheese. Mix well and let it sit covered for 5 minutes.
To create a crispy Parmesan basket for serving the risotto, sprinkle about 1-1.5 tablespoons of grated Parmesan cheese onto a hot skillet. Once the cheese melts, carefully transfer it onto an inverted cup or bowl of suitable size using a fork. This way, the cheese will quickly harden and hold the shape of the basket.
