The mushroom, carrot, and celery risotto is a classic risotto featuring an important presence of minced carrots and celery. Delicious and nutritious, perfect for lunch or dinner.
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- Difficulty: Easy
- Cost: Cheap
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 2 cups originario rice
- 1 carrot
- 2 stalks of celery
- 1 onion
- to taste extra virgin olive oil
- 8 cups water
- to taste salt
- 1/4 cup white wine
- 5.3 oz mixed frozen mushrooms
- to taste chopped parsley
- 5 teaspoons grated Parmesan cheese
Steps
Finely chop the carrot, celery, and onion using a food processor
Sauté the mixture in a pot, then add water to create the broth
Add salt and keep the heat on medium throughout the preparation
Heat a drizzle of oil in a saucepan, then add the rice. Stir with a spoon to coat all the grains and toast them for about 2 minutes
Deglaze with white wine until the alcohol evaporates
Add the mixed mushrooms and pour in 1 or 2 ladles of broth, stirring continuously
As the broth is absorbed by the rice, continue adding ladles of broth, keeping the heat medium and stirring
When the rice is cooked, absorb the last part of the broth and turn off the heat
Add the grated Parmesan cheese and stir using a spoon
Plate your risotto and garnish with some reserved mushrooms, also sprinkle with chopped parsley
Tip!
You can also add a knob of butter when stirring the risotto.
