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Ingredients: 1 cup Arborio rice 300 grams fresh mushrooms (such as button
mushrooms or chanterelles) 1 onion 2 cloves garlic 1 liter chicken or vegetable
broth 100 ml dry white wine 50 grams unsalted butter 50 grams grated Parmesan
cheese Salt and pepper to taste Olive oil A few sprigs of fresh thyme or parsley
for garnish Instructions: Prep the ingredients: Finely chop the onion and mince
the garlic. Slice the mushrooms. Keep the broth warm. Sauté onions and
mushrooms: Heat a pan over medium heat, add some olive oil and half the butter.
Sauté the onion until translucent, then add the garlic and mushrooms. Cook until
the mushrooms are golden brown. Add the rice: Pour in the rice and stir it with
the onion and mushrooms for about 2 minutes until the rice becomes slightly
translucent. Then add the white wine and wait for it to completely evaporate.
Cook the risotto: Begin to gradually add the warm broth, one ladle at a time,
waiting for almost all the liquid to be absorbed before adding the next ladle.
Stir continuously. This cooking process will take about 18-20 minutes. Final
touches: Once the rice is tender but still has a slight bite, add the remaining
butter and grated Parmesan. Stir well, taste, and season with salt and pepper as
needed. Remove from heat

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CLASSIC MUSHROOM RISOTTO RECIPE

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