MUSHROOM RISOTTO (Brown or Shitake)

This recipe of MUSHROOM RISOTTO (Brown or Shitake) is really delicious..

I can tell you that when I did it for the first time, there were no leftovers !!!

One must use an appropriate rice called Arborio rice which can be bought in any supermarket. When cooked this rice is creamy, bright and very tasty!

 INGREDIENTS:

•     200g mushrooms (Brown or Shitake)
•     200g Arborio Rice
•     2 tablespoons of olive oil
•     2 chopped celery stalks
•     1 medium chopped onion
•     3 minced garlic cloves
•     1/2 teaspoon of saffron
•     500 ml Vegetable broth
•     Pepper and salt for seasoning
•     1 teaspoon of butter
•     Chopped chives for decoration
•     Parmesan cheese (optional)

METHOD:

Wash the mushrooms very well and separate the stalks from the top of the mushrooms.

In a pan, put the olive oil, onion, garlic and celery and let them cook until they are transparent. Meanwhile, chop the stems of the mushrooms. Season the sautéed mixture with salt, pepper and saffron and join the chopped stalks with the rice and blend in alltogether.

Add the mushrooms and the broth until all is covered and stir the rice until the broth evaporates on a medium heat. Once evaporated, cover with more broth and season flavor, continuing to stir until the rice cooks. The cooking time may occur between 15 to 20 minutes.

When the rice is soft and cooked, join in the butter and parmesan cheese stirring vigorously until all is melted. Garnish with chives or thyme as desired.

Serve immediately.

Tell me how the recipe turned out and if you liked it!

Enjoy!