:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/91NxG7eOM0pVcG1T9DEl/c239c465fa9ed7a0a75485687e6619.jpeg "Mushroom Risotto from Dried Mushrooms")
Ingredients
- 1 The Onion olive oil
- 600 g dried mushrooms
- 300 g Round grain rice
- 1600 ml vegetable broth
- grated cheese
- 4 tablespoon butter
- 2 pcs bay leaf
- soy sauce
- salt and pepper
- ground caraway
- garlic
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Directions
In a non-stick pan, let the fresh mushrooms simmer with soy sauce and thyme for approximately 10 minutes.
In a pot, we sauté the onion with the rest of the spices and bay leaf until golden. Then we add the rice, gradually pour in the broth while stirring on a gentle flame. When the rice is a bit softer, add the mushrooms together with the juice. Season to taste if necessary. When the rice is fully cooked, add butter and grated cheese.
Let it simmer for a while. Then remove from heat and leave it under the lid for a few more minutes.
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jest_ocamiMushroom Risotto from Dried Mushrooms
In a non-stick pan, let the fresh mushrooms simmer with soy sauce and thyme for approximately 10 minutes.
In a pot, we sauté the onion with the rest of the spices and bay leaf until golden. Then we add the rice, gradually pour in the broth while stirring on a gentle flame. When the rice is a bit softer, add the mushrooms together with the juice. Season to taste if necessary. When the rice is fully cooked, add butter and grated cheese.
Let it simmer for a while. Then remove from heat and leave it under the lid for a few more minutes.
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