Mushrooms Risotto

The creamy texture of a delicious risotto is accentuated by the unique flavor of Portobello mushrooms, celery, rocket, and the freshness of white wine. A generous slice of Brie cheese completes a dish rich in intense flavors that everyone will love.

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Ingredients

Preparation Method

  1. Peel the onion and chop it finely. Wash the celery stalks and cut them into thin strips. Clean the mushrooms and chop them coarsely.
  2. In a pan with olive oil, gently brown the onion and celery. On low heat, cook for about 10 minutes without browning. Add the rice.
  3. Let it fry, stirring occasionally until it becomes translucent. Sprinkle with the white wine, add the mushrooms, and cook, stirring frequently, until they absorb the liquid.
  4. Boil the water with the salt and add it, little by little, to the rice, stirring as it is absorbed.
  5. Once the rice is cooked, which should take about 20 minutes, remove it from the heat, add the cheese cut into small pieces and the rocket leaves and mix together.
  6. Season with freshly ground pepper and serve without delay.
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