Risotto with courgette and mushrooms
Yesterday I did this famous Italian dish and I loved it. To be honest I did fear that everything will turn out into a messy and gewy porridge-like texture but it didn't! I was lucky enough to find this fine Carnaroli rice, which is famous for keeping its shape better than other rice. Next time I will try it with some other ingredients and of course with white wine, which I forgot to add at the very first stage of cooking. Well again I don't follow the exact proportions and followed my own intuition. I guess I watched and read enough to just go with it as long as the main principles of the dish are there.
Ingredients: Carnaroli rice,olive oil, courgette, brown mushrooms, onion, parsley, about 1l. of stock, butter, parmesan and
black pepper ( I din't add any salt because the stock was already salty)
add rice to the medium-fried onion and mushrooms
stir well and let the rice to soak all the aromas from onion and mushrooms
then add some stock just to cover the mass and stir non-stop
only after about adding stock twice I added half of courgette
add a bit of butter (unsalted !) for a cremier texture
and again stir and add stock
add a little bit of parmesan
BUON APPETITO!
Ingredients: Carnaroli rice,olive oil, courgette, brown mushrooms, onion, parsley, about 1l. of stock, butter, parmesan and
black pepper ( I din't add any salt because the stock was already salty)
add rice to the medium-fried onion and mushrooms
stir well and let the rice to soak all the aromas from onion and mushrooms
then add some stock just to cover the mass and stir non-stop
only after about adding stock twice I added half of courgette
add a bit of butter (unsalted !) for a cremier texture
and again stir and add stock
add a little bit of parmesan
BUON APPETITO!