Hello Steemians! Today i will show you how to prepare a super easy yet always successful (among my friends) mushroom risotto.
These are the ingredients we are going to need - since i am not a professional cook, those are not exact values but just what i use. You can change the quantities to suit your taste. The quantities are good for 6 servings
Thinly slice 1 big onion, the garlic cloves and the mushrooms, and brown them on a pan with 30 gr butter, at medium power. While browning the mushrooms, boil the chicken stew. When the mushrooms are ready ( 15-20 minutes cooking ) stop cooking, add the parsley and the cream, then save.
In the cooker pan, use the remaining 10gr of butter to cook thinly sliced onion and the rice, at 75% power, until transparent. Move constantly so it doesn't brown. When transparent (after 3-4minutes) pour in the glass of white wine and keep stirring until the wine vaporized.
Lower the fire to 40%, then pour a big "soup serving" spoon from the chicken stew into the rice, while stirring all the time, until the rice "drinks it" all.
Repeat every time there's no liquid in the rice, and at mid-way ( when you have half of the chicken stew left ), pour in the mushroom mixture, add the remaining chicken stew, stir, cover, then turn down the fire to 20%. Leave it cook until no more liquids.
Serve with Parmesan, and/or mascarpone cheese and enjoy!
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