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Mushroom risotto in beer
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
5 servings
Daniel Lara
@larinhas_foodnbeer- Ingredients
- Recipe
- Arboreal rice1 cup
- Champion1 cup
- Arugula1 cup
- Salt and pepper to taste
- Lager beer350 ml
- Butter2 tablespoon
- Shoyo1 tablespoon
- Extra Virgin Olive Oil2 tablespoon
- Grated Parmesan200 g
- In a pan, heat the butter until it melts and put the rice until golden brown on low heat.
- Pour the beer little by little. Each time rice absorb the beer put more. When finished, add 1 cup of water and the chopped garlic and let it cook for another 20 minutes. Add more water if needed so it doesn't dry out.
- In a frying pan, pass the chopped mushrooms in olive oil and soy sauce.
- When the rice is aldente, turn off the heat and add the mushroom, chopped arugula and Parmesan.
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