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Shimeji Risotto
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Gilmar Sousa
@comidaevinho- Ingredients
- Recipe
- Arborio rice200 g
- Chopped Onion40 g
- Dry white wine80 ml
- Vegetable broth (meripox)1.5 l
- Butter40 g
- Saffron threads0.3 g
- shimeji mushroom100 g
- Parmesan cheese60 g
- Chives and parsley to taste
- Salt and pepper to taste
- In a pan put half the butter and sauté the mushrooms, season with salt and pepper. Reserve.
- In the same pan that sautéed the mushrooms, brown the onion with the rest of the butter, add the saffron and stir well, then add the rice and let it fry, finally add the wine and stir for a minute.
- Add two ladles of broth at a time and stir constantly, adding broth as it dries.
- When the rice reaches the point you like (traditional risotto is always al dente), lower the heat, add the mushrooms and stir for 2 minutes.
- Finally, turn off the heat and add the cheese, the parsley and a tablespoon of butter (To finish - This will give the risotto an extra shine) Serve right away.
- This dish harmonizes perfectly with young Portuguese red wine, with soft and light tannins.
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