A good risotto needs dedication and patience for everything to be perfect. However, today we are all running from one task to another and we hardly have time to cook, but of course we want to eat well. That is why today I bring you a risotto that we have prepared in a very short time , do you want to know how? The key has been the two-stage preparation of rice. It is not the most traditional way but we save a lot of time and work.
Servings: 4 people
Processing time: 45 minutes
- 100 g of rice (approximately 2 glasses)
- 100 g of mushrooms (variety to taste)
- 1 onion
- 1/2 glass of white wine
- 1/2 l of vegetable stock
- 1/2 glass of cream (or 1 glass of whole milk)
Step by step development
The first thing we will do is pre-cook the rice. For this, we have used a microwave utensil highly recommended brand Lékué which is called Rice & Grain . We will cook the rice so that it is almost done and we will put half the broth that we will use in the recipe. Since later we will finish cooking the rice with the rest of the ingredients.
While the rice is cooking in the microwave , we chop the onion into small pieces and the mushrooms in strips if they are very large. If you use another kind of mushrooms or a varied assortment, we will try to make each piece of mushroom similar to the rest. The idea is that each piece of mushroom can be eaten in one bite.
Prepare a casserole with a little oil and start sauté the onion . Once we see that the onion begins to become transparent we incorporate the mushrooms and salt and pepper. Let cook over medium heat, stirring occasionally with a wooden spoon until the mushrooms release the water. After this we will add the white wine and let the alcohol evaporate.
At this point, the rice we had in the microwave will be ready. So we will add it to the casserole next to the mushrooms and add some broth. We will incorporate the broth little by little while carefully mixing so that it does not stick to us and we get that creamy texture typical of risottos. Approximately we will dedicate to this step between 15 and 20 minutes maximum.
Finally, we remove the rice from the heat and add the cream and mix carefully . The cream will give you the final point of creaminess that our risotto needs and we can serve it since we mix it well.
At the table
With a small shortcut we have our mushroom risotto ready in less time than usual. In this recipe we have not incorporated Parmesan cheese. But if you like very creamy risotto, you can add just before serving the grated Parmesan cheese dish and mix it well. You will notice how it gains cremocity.
Recipe quick and easy thanks to the use of the advantages offered by modern cuisine. It is true that there is nothing like cooking giving each dish all the time it needs. But with a good broth that adds flavor to rice and a little care we can achieve a great result with this risotto.