Mushroom risotto in the pan Recipe
Recipe Ingredients for Mushroom risotto in the pan
| Amount | Ingredient |
|---|---|
| 350 grams | streaky bacon |
| 1 pc | small onion |
| 1 no | Garlic |
| 225 grams | white mushrooms |
| 100 grams | Field mushrooms |
| 75 grams | Butter |
| 2 tbsp | Olive oil |
| 375 grams | Risotto rice |
| 300 ml | dry white wine |
| 1 | 20 liters |
| Chicken broth, instant | 75 grams |
| grated Parmesan cheese | 3 tbsp |
| gehäcktes, fresh basil | something |
| fresh basil |
Mushroom risotto in the pan Recipe Directions
Bacon, onion and garlic. Halve the mushrooms. Bacon and onion 5 minutes in 40 g butter fry on a plate.
The mushrooms in remaining butter and the olive oil, fry 5 minutes. Place on a plate. Rice and garlic to the pan cook for 1 minutes.
Pour in the wine, bring to a boil. Simmer until liquid is almost absorbed. Add half the broth boil and let simmer. Then add the remaining broth, repeat process until the rice has absorbed the liquid.
Add the bacon, mushrooms and onions. Cook until the rice is creamy. Then season and stir in Parmesan and basil. Garnish with basil leaves and Parmesan.
