Sorry for the delay in today’s post, we are not enough with the subject of the workshops, the two blogs, Youtube, other projects that we have in mind, the house and our personal life, but the good thing is that we love our I work, so scabies gladly doesn’t itch.

We have decided to reduce the number of videos because they take up a lot of our time and we don’t want to neglect the blog or have to give up other interesting projects, especially one that I think you will like and that we hope to announce in December.

Ingredientes

Scale

  • 3 cucharadas de aceite de oliva virgen extra
  • 4 champiñones
  • Sal marina al gusto
  • Pimienta negra al gusto
  • 1/2 cebolla
  • 15 g de apio (1/2 oz)
  • 225 g de arroz arborio, bomba o de grano corto (8 oz)
  • 65 ml de vino blanco (1/4 taza)
  • 1 litro de caldo de verduras (4 tazas)
  • 30 g de levadura nutricional o de cerveza (1/2 taza)
  • 4 tomates secos en aceite
  • Albahaca al gusto

Instructions

  1. Cut the mushrooms into slices and sauté them over medium-high heat in a skillet or pot with a tablespoon of oil and a pinch of salt and pepper until golden brown. Reserve.
  2. In the same pan or pot, add another tablespoon of oil and sauté the onion and celery over medium-high heat, which must be finely chopped.
  3. When they begin to brown, add the rice and cook until the grains begin to show through.
  4. Add the wine and we cook until it is reduced.
  5. We are pouring the broth little by little and we have to stir the rice so that it releases the starch and the risotto is left with that pasty texture that it characterizes. I am adding 1/2 cup or 125 ml each time. You may need more or less broth depending on the rice you use.
  6. The rice needs to be ready in about 15-20 minutes, it needs to be cooked but al dente . Then we remove it from the heat and add another tablespoon of oil and the nutritional yeast, stir and let stand covered for at least a couple of minutes.
  7. Spoon the sautéed mushrooms on top , the chopped tomatoes in oil and the chopped basil and we have our risotto ready to serve.

Notes

* Recipe adapted from Jamie Oliver.

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