![Picture for Risotto de Champiñones [Mushroom Risotto]](/_next/image?url=https%3A%2F%2Fres.cloudinary.com%2Fdd27yihoo%2Fimage%2Fupload%2Fv1717524243%2Fjnjwnsshve3yrpulrqcr.webp&w=3840&q=75)
Ingredients
Spanish
For thePara el Risotto
2 Cdas Aceite de Oliva
1 Cebolla
180 gr Champiñones
1 ½ Taza Arroz Arborio
1 ½ Taza Vino Blanco
Caldo de Pollo Marron
3 Cdas Mantequilla
1 Taza Queso Parmesano
For thePara los Champiñones
1 Cda Aceite Oliva
50 gr Champiñones
1 Ramita Tomillo Fresco
Sal al gusto
English
For the Risotto
2 tbsp Olive Oil
1 Onion
180 gr Mushrooms
1 ½ cup Arborio Rice
1 ½ cup White Wine
Brown Chicken Broth
3 tbsp Butter
1 cup Parmesan Cheese
For the Mushrooms
1 tbsp Olive Oil
50 gr Mushrooms
1 sprig Fresh Thyme
Salt to taste
Directions
Spanish
Step 1
En un sartén coloca aceite de oliva, cebolla, champiñones y sofríe sin llegar a dorar.
Step 2
Incorpora el arroz y tuesta por unos minutos.
Step 3
Agrega vino, mezcla y reduce.
Step 4
Incorpora 1/2 taza de caldo de pollo, revuelve constantemente hasta reducir (Repite el proceso por 17 minutos).
Step 5
Ralla el queso, agregalo junto con la mantequilla fria. Revuelve con firmeza hasta cremar.
Step 6
Para el topping en un sartén agrega aceite de oliva, champiñones, tomillo y sal. Cocina hasta dorar por ambos lados.
Step 7
Sirve el risotto con un el topping de champiñones y un poco mas de Queso Parmesano.
English
Step 1
In a pan, place olive oil, onion, mushrooms and sauté without browning.
Step 2
Add the rice and toast for a few minutes.
Step 3
Add wine, mix and reduce.
Step 4
Incorporate 1/2 cup of chicken broth, stir constantly until reduced (Repeat the process for 17 minutes).
Step 5
Grate the cheese, add it along with the cold butter. Stir firmly until creamy.
Step 6
For the topping in a pan, add olive oil, mushrooms, thyme and salt. Cook until browned on both sides.
Step 7
Serve the risotto with the mushroom topping and a little more Parmesan cheese.
