
A dish that I cook very often because I love mushrooms of all kinds! In addition to being a source of proteins , they promote intestinal well-being and produce red blood cells. I personally prefer them fresh, so as to keep the scent of the forest they bring on the plate.
Risotto with mushrooms can be made in a thousand ways, both with bacon and bacon or sausage. It is important not to add too many additional ingredients so as not to lose the flavor of the mushrooms. I used a mix of champignons and porcini mushrooms .
For two people + a cat :)
Preparation time 10 min
Cooking 20 min
Ingredients needed :

100 g Carnaroli rice
Half onion
Half a carrot
Pillow up to 100 g,
Peppe to taste
Salt to taste
Parsley of your choice
Parmesan Cheese
Wine to deglaze the rice
Method
First I put the bacon in the pan to make it nice and crunchy. Remove from the pan once ready and set aside

In the still hot pan, fry the onion a little together with the carrot. After 2 minutes we add the rice and toast it. Ideal would be to blend it with a little white wine but this time I didn't have an open bottle around the house :))
Add the mushrooms and mix. When the water from the mushrooms has evaporated a little, add the broth little by little.
If you don't have broth, water with a stock cube is fine too
At the end of cooking we add a little parmesan
When it becomes nice and creamy, serve it on the plate and add the crispy bacon on top with a little parsley and parmesan:)

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