4 tbsp olive oil or sunflower oil
500 g mushrooms mushrooms
2 cloves garlic
1 stalk leek or onion 1
1 liter vegetable broth
2 cup Rice
100 ml white wine
2 tbsp parsley
150 g cheese
Photo added on
In a pan heat 2 tbsp oil. It fry the mushrooms for a few minutes. Remove from heat. The broth was placed gently on the stove to simmer. Heat the remaining oil in a deep pan and sauté it in garlic and onions for 5-6 minutes. Add rice and stir for one minute, add the wine and boil until the liquid is absorbed. Add broth ladle by ladle, stirring constantly and waiting each time completely absorbed by the rice. The finished rice mix with mushrooms and parsley, sprinkle with cheese and serve immediately.
can anyone tell me what type of rice to search for risotto. I do not want to Kashka and sticky and stand on separate grains.
The best variety for risotto think is Arborio. Furthermore, there are varieties Vialone and Karnaroli, last I have not tried. All sold for risotto varieties are not treated with talc not wash before use. Thus, starch, remains in them and contribute to creaminess of the sauce.
In the last dose broth not allowed to take savsen and remove a lot more watery than fire him and put cheese: parmesan cheese, not cheese. It does not melt thread and extra sauce thickens and is taken by rice. And the taste is quite different.
To avoid sticky rice cooking, after washing is raztila on cloth until it is completely dry!
But does not apply to risotto, risotto-rice because not wash:-) And if risotto enjoys normal rice (which is not preporachilno), then fry in fat, it does not stick.
Thanks for the info. Will look for these varieties of rice. Probably found in large supermarkets.
Thank you for the delicious recipe tonight made it)
Sweet rice became commonly used variety, but not blind me :)
Thanks for the recipe, strike very tasty ,. With simple, quite soft cheese and rice variety *Baldo*. Rice is not blind and cheese give it a wonderful taste.
To me the recipe did not like. Nothing happened. Not explained well how to prepare rice for me was raw, although it parzhih hour. In normal recipes boiled and then fried, and here direkshan fry with a little wine ... and I am 100% sure that the author will delete my comment, because his ruin collection ... really not worth the recipe! PEOPLE trust on recipes from books .. the internet is full of false retsdepti!
But it is very clearly explained that the rice only at the beginning fry and then gradually make broth. Accurately described technology for making risotto, so at least I know it and so do. In Chinese cuisine really boil the rice first, then fry, but this is something completely different. Let us not confuse the concepts.
bai. hui., the recipe is clearly explained and successfully cooked (see comments below yours). As much as you want to blame for his failure, not a reason in it.
bai. hui. Frying is called technology of food processing where food is placed in the preheated oil. Without addition of a liquid. There is no way to fried rice one hour, would you burn a few minutes. No and how to boil it one hour, would still have to charcoal. If you kept the recipe just right and still tell that the rice remained crude, certainly where people love rice only razvaren of glue and can not appreciate the value of cooked al-dente rice. Outside Bulgaria rice boil in a 2: 1 or even 1, 5: 1 and rezulatat called al dente, not raw. In risotto rice always Feels core. In this case, the ratio of liquid: rice is exactly 1, 7: 1. Could add to their more fluid and can do 3: 1, so you can not get over to eat it properly.
I just tried the recipe, it was great. Thank you!
A little while ago and almost did not stay for dinner, and I thought to put it as garniturka to grilled chicken breast. Very tasty and successful. Thanks for the recipe! :)