Risotto of Mother's Day with Mushrooms and Parmesan

Method

1. 1

   Preheating

2. 2

   Before starting, bring the vegetable broth to a boil in a saucepan. Then keep it on low heat to keep it warm throughout the risotto preparation. This step guarantees a homogeneous and perfect cooking of rice.

3. 3

   Preparation

4. 4

   Peel and finely mince the yellow onion and cloves of garlic. Clean the mushrooms carefully and detail them in fine slats. Gather all the ingredients at your fingertips to optimize the progression during the next cooking times.

5. 5

   Cooking

6. 6

   In a large pan, melt butter over medium heat and add chopped onion and garlic. Bring them back until they become translucent. Add the mushrooms and let them brown while stirring regularly. Then add the rice and wait until it becomes pearly, mixing well.

7. 7

   Deglazed and incorporated broth

8. 8

   Pour the white wine over the rice and let it evaporate completely stirring gently. Then add a very hot broth flask to start cooking. Continue pouring the broth gradually, ladle after ladle, until the liquid is absorbed each time before adding the next one. This operation takes about 18 minutes. Mix regularly to prevent the rice from fastening.

9. 9

   finishing

10. 10

    At the end of cooking, add the marinated tuna with olive oil and grated parmesan. Mix gently to obtain a creamy texture. Season with salt and pepper at your convenience. Sprinkle with fresh chiseled parsley for an extra freshness.

11. 11

    Service

12. 12

    Serve your hot risotto immediately in hollow plates. Add an olive oil fillet and some parmesan chips to enhance the presentation. Accompany with a little fresh parsley to recall the aromatic touch and signify Mother's Day.

Nutrition

calories

145

fatContent

4.4

fiberContent

1.1

sugarContent

1.3

sodiumContent

0.79

proteinContent

5.5

carbohydrateContent

19.4

saturatedFatContent

2.1

Indicative values from the source, for the original recipe.

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