When it comes to risotto, it opens up a world of endless variations and alternatives that only cooking and personal imagination can offer! This typical Italian dish has always fascinated millions of people around the world since its origins.
In this recipe, I propose a very classic variant with mushrooms but garnished with fried zucchini that gives the risotto a rather unique and elegant note.
At the end of the preparation, you will have the opportunity to serve and enjoy a delicious risotto, delicate and beautiful to present at the table!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Slow Cooking, Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
For the risotto with mushrooms and fried zucchini
- 10.5 oz champignon mushrooms
- 1 zucchini
- to taste extra virgin olive oil
- to taste water
- 1 tablespoon granulated broth cube
- 1 espresso cup white wine
- 14 oz Roma rice
- 1 pinch garlic powder
- to taste chopped parsley
- 2 tablespoons grated Parmesan or Grana
Tools
- Food Processor
- Vegetable Cutter for julienne
- Air Fryer
- Saucepan for broth
- Saucepan for risotto
Steps
To make the Risotto with Mushrooms and Fried Zucchini
Start by placing the mushrooms in a food processor and blend until finely chopped.
Next, take the zucchini and cut it into julienne strips using a suitable vegetable cutter. Then place the zucchini in a small pan, add a tablespoon of oil, stir, and cook in the air fryer for 15 minutes at 356°F.
Meanwhile, prepare the broth by filling a medium-sized saucepan with water. Turn the burner to medium heat and add a tablespoon of granulated broth. Stir and keep warm, with the flame on, throughout the preparation.
At this point, heat a generous amount of oil in a large saucepan and then add all the rice for toasting over medium-high heat. Stir everything for a few minutes and finally deglaze with white wine, stirring until all the alcohol has evaporated.
Proceed by adding at least 2 ladles of broth and the chopped mushrooms. Stir frequently and repeat this step, adding ladles of broth each time it is absorbed by the rice.
Continue cooking the risotto until fully cooked, adding the broth little by little and continuing to stir. At this stage, add the garlic powder and chopped parsley.
To complete, when the grains are well cooked and the last portion of broth has dried, turn off the burner and add 2 tablespoons of grated Parmesan or Grana, stirring to combine.
Finally, serve the risotto in a deep plate and garnish with the previously fried zucchini. If desired, add some mushrooms that you should set aside at the beginning of the recipe and cook for a few minutes in the risotto.
Tip!
Leftover risotto keeps well for about 3 days in the fridge. You can reheat it when needed or use it to make a delicious crispy rice!
FAQ (Frequently Asked Questions)
Can I use other types of rice?
Carnaroli or Arborio rice works as well.
