DELICIOUS RISOTTO WITH MUSHROOMS

•     Hola todos! We meet once again...this recipe contains my biggest love mushrooms...Since I was little I was in love with mushrooms...when my mother was cooking a recipe that contained mushrooms( in the days that we are not allowed to eat meat for religious reasons). I always thought it was meat..so I was eating them with double pleasure...Years after years...when I start living on my own, I learned new recipes, the classic ones will be always in my heart, but I am getting excited to learn new cultures, new ways of cooking & new combinations.

• As we already know cooking is about feeling, about being passionate, it's more freestyle, compare to the pastry that is chemistry and to say the truth, I am not the best when I have to count exactly every ingredient, paradoxically I love deserts, more than you can imagine.

• Let's go back to the recipe, this risotto will need 50-55' to get done, but believe me, in the end, you will be rewarded....there is nothing better than a bowl of mushroom risotto with parmesan on top! All kind of risotto has some basic steps that you must follow to have the result you expect, but always we can make some changes ..example: we use wine but if you have children you can replace it with some white vinegar, it will be also perfect! You can use all kinds of mushrooms(except the poison ones, I hope you don't want to die by a risotto)Chestnut mushrooms are also the best mushrooms to use in risotto, they have strongest flouvor than button mushrooms,but if you only have button mushrooms then feel free to use them. You will still have a perfect mushroom risotto.

• The best rice to use for risotto is arborio rice, it will give you the best creamy  results, you want from this risotto. So! Let's start with the ingredients!!!! Vamos!

INGREDIENTS:

8-9 mushrooms 

1/2 onion

2 fat cloves of garlic

75 gr fresh butter

300 gr arborio rice

70 ml dry white wine

30 gr parmesan

5-6 sprigs of thyme

1/2 Tsp salt

1/2 Tsp pepper

STEP BY STEP:

1. Chop the onion 

   

2. Chop the garlic

   

3. Cut the mushrooms

4. Put a pot full of water and boil it

5. Heat the butter in a  saute pan over medium-strong heat.

6. Add the onion and cook until soft, about 10 minutes, stirring often.

7. Add the garlic(stirring more often) and cook for about 2,5 minutes, then add the mushrooms and cook for about 6 minutes. Stirring often.

8. Now add the rice, let the rice take any juices and flavours.Stir often, cooking for about 3-4 minutes

   

9. Pour in the wine and wait until the alcohol is evaporated. Once the wine has been absorbed into the rice, add the thyme and 1/3 of salt and some cracked black pepper.

10. Now start adding hot water! That's the most important ..you must pour slowly hot water in the risotto and stir all the time..don't take your eyes from your risotto at all!!

11. Usually in the end i use about 1/2 tsp each of sea salt and black pepper.

12. Now turn off the heat and stir in the cheese

    

13. Serve it at the same time hot & creamy, with some parmesan and a pinch of pepper!

    ENJOY!

    That's all folks!

    See you around!

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