Do you like Italian food? Then, no doubt, you will like risotto with mushrooms and zucchini. Spend some time preparing this dish, and the result in the form of grateful family members and guests will not be long in coming.
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You will need
- - 1 tbsp. a spoon of olive oil;
- - 1 onion;
- - 2 glasses of Arborio rice;
- - 6 glasses of chicken stock;
- - 1 zucchini;
- - 100 g of mushrooms;
- - 60 g of parmesan;
- - salt.
Instruction manual
1
Heat the butter in a frying pan over medium heat. Peel the onion and chop it finely. Put it in oil and fry for about 4 minutes. The onion should reach a softened state.
2
Once the onions are ready, add the rice and leave to fry for another 2 minutes.
3
To the resulting mass, then add 1 cup of broth. At this stage, the mixture must be constantly stirred until the entire broth is absorbed.
4
Pour in another glass of broth. Continue to cook, stirring occasionally.
5
Finely chop the mushrooms and zucchini. Set aside.
6
In the mixture that we are preparing, add another 3 cups of broth. Attention! Do not allow the broth to fully absorb before you add another serving. If this happens, rice may stick to the bottom.
7
Add chopped mushrooms with zucchini to the risotto. Cook the dish with zucchini and mushrooms until the vegetables are softened.
8
Rub the parmesan on a fine or coarse grater and add it to the overall mixture. Wait for the cheese to melt. Stir the entire mixture periodically.
9
Pour in the glass of broth that you have left. Cook until all the broth has been absorbed.
10
Try the pic. If the dish is not quite ready for you, continue to add the broth, stirring the mixture periodically. Cook the dish until it is ready.