Mushrooms Risotto
The creamy texture of a delicious risotto is accentuated by the unique flavor of Portobello mushrooms, celery, rocket, and the freshness of white wine. A generous slice of Brie cheese completes a dish rich in intense flavors that everyone will love.
Ingredients
-
100 g onion
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4 stalks celery
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2 tablespoonful of olive oil
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200 g rice for risotto
-
5 dl water
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1 tbsp. salt
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60 g brie cheese
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100 g rocket
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pepper
Preparation Method
- Peel the onion and chop it finely. Wash the celery stalks and cut them into thin strips. Clean the mushrooms and chop them coarsely.
- In a pan with olive oil, gently brown the onion and celery. On low heat, cook for about 10 minutes without browning. Add the rice.
- Let it fry, stirring occasionally until it becomes translucent. Sprinkle with the white wine, add the mushrooms, and cook, stirring frequently, until they absorb the liquid.
- Boil the water with the salt and add it, little by little, to the rice, stirring as it is absorbed.
- Once the rice is cooked, which should take about 20 minutes, remove it from the heat, add the cheese cut into small pieces and the rocket leaves and mix together.
- Season with freshly ground pepper and serve without delay.
