Risotto 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
Clean the mushrooms, chop them, and boil them until they are partly cooked. Sauté the chopped onions and mushrooms in butter in a skillet. Add the rice and garlic, stirring until the rice is coated in butter and becomes translucent.
Pour in the wine, stir well, and let it evaporate. Add about a cup of the mushroom broth, stirring and adding more broth as needed until the rice is creamy and al dente. Towards the end of cooking, stir in the chopped dried tomatoes and herbs; season with salt and pepper.
When the rice is cooked, stir in the cream, then add the butter and grated Parmesan cheese. Mix well and let the risotto rest, covered, for 5 minutes.
To make a crispy Parmesan basket for serving, sprinkle about 1–1.5 tablespoons of grated Parmesan into a hot skillet. When the cheese melts and begins to bubble, use a fork to lift it onto an inverted cup or bowl of the right size. Let it cool so the cheese hardens and holds the basket shape.
