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Mushroom risotto
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Luiza Faria
@aquelavegana- Ingredients
- Recipe
- Cashew Nuts1/2 cup
- Water1 cup
- Dried mushrooms50 g
- Vegetable broth1 l
- Olive oil1 tablespoon
- Chopped Onion1/2 unit(s)
- Arborio rice3 cup
- White wine1 cup
- Salt to taste
- Black pepper to taste
- Chopped Parsley to taste
- Soak cashews in boiling water for 10 minutes. discard the water
- In a blender, beat the cashews with the water until the cream is smooth. Reserve. The chestnut cream brings creaminess to the risotto, with no aftertaste.
- Soak the dried mushrooms in hot water for 30 minutes. Reserve the water and mushrooms separately.
- In a pan, add the vegetable broth and the mushroom hydration water. Heat the broth and keep it warm during the preparation of the risotto.
- In another pan, sauté the onion in olive oil until lightly browned.
- Add rice and salt. Sauté for 2 minutes and add the white wine. Cook until the alcohol evaporates, about 2 minutes
- Add the hydrated mushrooms to the pan
- Pour in two ladles of the hot broth and mix well. Let it cook, stirring constantly, until dry. Repeat the procedure until the risotto is al dente, adding the ladle-to-shell broth.
- When the risotto is ready, turn off the heat and add the chestnut cream.
- Adjust the salt, add the black pepper and finish with chopped parsley. serve immediately
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