Composition / ingredients
Step-by-step cooking
Step 1:
We will prepare the necessary products. Preheat the chicken broth. I have previously defrosted porcini mushrooms - after all, winter is in the yard, fresh porcini mushrooms are in short supply! Rice for risotto, of course, you need to take special varieties, but I risked taking ordinary round rice - well, I didn't find the right rice in any of our surmarket, there was probably an Italian raid) And it turned out pretty good! But I repeat - with special rice, the consistency is more creamy or something
Step 2:
Finely chop the onion, crush the garlic with the flat side of a knife and chop
Step 3:
Put butter and olive oil in a saucepan with a thick bottom or a deep frying pan
Step 4:
Fry a little onion until transparent
Step 5:
Next you need to pour rice
Step 6:
And stir constantly for a few minutes
Step 7:
Add garlic, mix well again
Step 8:
The next step is porcini mushrooms
Step 9:
Fry for 3-4 minutes. Then add the white wine and mix again
Step 10:
Chicken broth is standing next to the stove all the time - it needs to be kept almost boiling, but I repeat - almost, not boiling!
Step 11:
When the wine has evaporated a little, it is necessary to gradually add broth. The first portion is 2 ladles, then add one ladle as the broth is absorbed into the rice. When cooking risotto, you need to stay on the stove and constantly monitor the condition of the rice and stir. After 15 minutes, the risotto should be salted and tasted - the rice should be in a state of al dente, i.e. slightly firm inside
Step 12:
Forgot to take a picture of the cheese)
Step 13:
Its three on a fine grater
Step 14:
Mix with cream
Step 15:
When the rice has reached the desired state, and I had it after 20 minutes, pour in the prepared mixture and mix. The result is a delicate creamy consistency
Step 16:
Turn off the fire, cover with a lid and let it brew for 5 minutes. Risotto is ready!
Step 17:
Serve on the table and decorate with parsley
Try to cook this incredibly delicious dish and you will surely want to cook it again and again!
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Olive oil - 913 kcal/100g
- Round rice - 330 kcal/100g
- Chicken broth - 19 kcal/100g
