RISOTTO OF MUSHROOMS WITH BOLETUS SAUCE
Ingredients:
- Arborio rice
- Parmesan cheese
- Dehydrated mushrooms SABORALSA
- Onion
- Garlic
- Butter nut
- White wine
- Salt
- Extra virgin olive oil MOLINO DE MONTEMAYOR.
Elaboration:
First of all, we cut the garlic and onion into very small pieces. We place a pan with olive oil and we add the garlic until they are browned without getting to burn, whet they will be ready, we add the onion until it stays pochadita. Then we add the white wine and we raise the heat to evaporate the alcohol, once evaporated we lower it again.
We add the rice and move it a few minutes, then add the chicken broth, the dried mushrooms and the boletus sauce. We remove everything and we control that the rice does not stick.
We add the butter nut until we see that the broth has been reduced almost completely. When this happens we spread the parmesan cheese in a grated way.
Finally we mix all the mixture and it will ready to serve
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