It is worth using seasonal products and it is on them that based your kitchen. There are rumors from the abundant islands of mushrooms from various parts of Poland, therefore After successful mushrooming, you can know how to use them in a tasty way. In Polish cuisine, of course, the classic is sauce and mushroom soup. This time, however, it is worth trying something else and Reach to Italian cuisine for dense risotto. It is so easy to make that everyone should deal with it.
Italian cuisine is usually associated with pasta and pizza. However, the flagship dish is thick and creamy risotto with mushrooms, which impresses with the intensity of taste and aroma. It is a good idea to prepare it with Polish mushrooms, which is currently underway in the forests.
For this good rice, butter and broth to create a unique dish that will delight all household members and guests. Once prepared, it will certainly be permanently settled in your daily menu. This is a tasty proposal for a seasonal lunch or dinner.
You do not need high culinary skills to deal with this dish, because It is uncomplicated to prepare, but delightful in taste. The result is a tasty dish with a hint of elegance, which fully uses the season for mushrooms. Yes, it can also be prepared with dried or frozen mushrooms, but Only those freshly broken in the forest will give a unique aroma and taste.
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Risotto with mushrooms Forest is a dish that combines the simplicity and taste of Italian cuisine with the aromatic wealth of Polish nature. The mushroom season is currently going on, so it is good to use it in this way in the kitchen. You need to make a creamy and dense risotto:
- 300 g of fresh, forest mushrooms (recommended porcini mushrooms or)
- 400 g rice to risotto
- 2 onions (preferably shallots)
- 2 cloves of garlic
- 1.5 liters of vegetable or mushroom broth
- 2 tablespoons of butter
- 2-3 tablespoons of olive oil
- Dried thyme
- Pepper and salt to taste
- A bit of water
- 150 g of freshly grated Parmesan cheese
- Optional: parsley for decoration
Preparation method:
Heat a tablespoon of butter and a tablespoon of oil in one frying pan. When they warm up, add the onion and fry it. Then add to her Mushrooms cleaned and cut into small pieces. Mix thoroughly and simmer until they become soft.
Over time Add about half a glass of broth to themwhile reducing the power of the burner. Squeeze the garlic through the press and add to the whole. Cover the pan with a lid and Simmer until the mushrooms release the sauce so that the sauce can be formed.
At that time, in the second pan, heat the remaining butter and olive oil, and then Add rice and fry it until the grains become transparent. Slowly, start adding a little water to it, and then the bullion after a ladle, each time waiting for it to absorb all the liquid.
When the rice is soft, add mushrooms with onions to it. Season with salt, pepper and dried thyme. Mix thoroughly and simmer for a few minutes. When everything joins each other, Add grated Parmesan cheese And mix again. Leave the risotto for a few minutes, and then Apply them to a plate and serve with parsley. Enjoy your meal!
