Risotto with mushrooms, zucchini and porcini mushrooms
Time
Preparation time: 15 min.
Cooking or baking time: 15 min.
Total preparation time: 30 min.
Here is a recipe for a risotto as we like to eat it as a main course - with porcini mushrooms, mushrooms and some zucchini.
Ingredients for 2 people as a main course
- 200 g or 1 coffee cup full of risotto rice, I always use Carnaroli or Arborio
- olive oil
- 1 pck of fresh mushrooms
- 15 g of dried porcini mushrooms
- 1 medium zucchino
- 2 onions or 4 shallots
- 200 ml white wine
- 400 ml vegetable broth
- Parmesan cheese
preparation
- First wash dried mushrooms in cold water, then soak in lukewarm water for 2 - 3 hours in a bowl.
- Strain the soaked mushrooms through a sieve before cooking, collecting the soaking water for later picking.
- Cut the soaked mushrooms and add.
- Heat oil in a wide saucepan. Free the zucchino from its quaternary inner life, cut into smaller cubes, sauté.
- Cut the two onions into small cubes and add to the vegetable cubes, fry until light brown. From the pot in a small bowl and store.
- Add a tablespoon of butter to the pot, add the risotto rice and let it lightly glassy. Only takes a minute.
- Deglaze with the white wine and let the whole wine almost boil. Small note: the quality of the rice used is really crucial for the whole risotto, so better not use milk rice break.
- The soaking water from the mushrooms to the rice and simmer over low heat, without lid very lightly, stirring it again and again, so that everything spreads well and nothing attaches below. And you also get a sense of when to refill a bit of broth so the rice is just so covered. It is important that the broth is hot, so that the cooking process is not stopped.
- In the last minutes, add the vegetables set aside. Now add only a little liquid, but stir the rice more often and let it boil. But the rice should be a little bit firm. The amount of vegetable stock is only approximate, the consistency is crucial.
- Finally, season the mushroom risotto with salt and pepper, stir in a piece of butter and 2 tablespoons of freshly grated Parmesan and serve hot. Separately grated Parmesan cheese.
Who cooks for children: just leave out the wine and take more vegetable broth.
A green salad or lamb's lettuce tastes fine. I wish good appetite!
