Mushroom Risotto



  • Half a pack of risotto rice
  • Half a pack of cultivated mushrooms
  • half onion
  • 2 cloves of garlic
  • 2~3 sprigs of fresh basil
  • 1 glass of dry white wine
  • 1 pack of grated Parmesan cheese
  • 30 g butter
for chicken broth
  • 1 chicken leg
  • 4 glasses of water
  • 1 carrot
  • 1 green celery
  • 1 onion
  • 1 clove of garlic
  • 2~3 bay leaves
  • Salt

Take chicken legs in a medium saucepan and add 4 cups of water to it. Add the peeled and cleaned vegetables, the peeled and halved onion and the garlic. Add bay leaf and salt and bring to a boil.
Melt the butter in a large skillet. Finely chop the garlic and onion and fry them in butter. Add the rice and fry for 5 minutes, stirring constantly.
Finely chop the mushrooms and add them.
Add the white wine. Add and stir constantly until rice is brewed with a ladle of boiling chicken stock.
When the rice is soft, take it off the stove. Finely chop the basil, add and mix.


 

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