Autumn risotto
Ingredients
Features
Description
Put the soup on the fire, bring to a gentle boil and add the porcini mushrooms with the water in which they were soaked. Meanwhile, in a saucepan, melt 60 g butter, pour a spoonful of olive oil and fry until golden brown onion, garlic and chestnuts. Season with salt and pepper. Then add almost all other fungi, hold on the fire for 1-2 minutes and reload the contents of the pan into a saucepan with the broth. Pour the rice into the pan and add, if necessary, the broth — the rice was completely covered with them. Cook, stirring occasionally, 16-18 minutes. Add the mascarpone and the grated Parmesan cheese, mix well. Fry the remaining mushrooms, salt and pepper. Garnish each serving with fried mushrooms and slices of parmesan.
Translated by site: wday.ru
