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Risotto de Champiñones | What's For Dinner

Ingredients

1.5 tazas arroz Arborio12 oz hongos mixtos (cremini, shiitake, ostra), en rodajas5 tazas caldo de verduras o de pollo, caliente1/2 taza vino blanco seco1 pequeña cebolla amarilla, finamente picada2 dientes dientes de ajo, picados3 cdas mantequilla sin sal1 cda aceite de oliva3/4 taza queso Parmesano, rallado1 cdta hojas de tomillo fresco1 cdta sal1/2 cdta pimienta negra

Instructions

1

Calienta el aceite de oliva y 1 cda de mantequilla en una sartén grande de fondo grueso a fuego medio-alto. Saltea los hongos durante 5-6 minutos hasta que estén dorados y toda la humedad se haya evaporado. Sazona con sal y retira a un plato.

2

En la misma sartén, agrega 1 cda de mantequilla. Saltea la cebolla durante 3-4 minutos hasta que esté transparente. Agrega el ajo y cocina 30 segundos.

3

Agrega el arroz Arborio y remueve durante 1-2 minutos hasta que los bordes se vuelvan ligeramente transparentes. Vierte el vino blanco y remueve hasta que se absorba completamente.

4

Agrega el caldo caliente un cucharón a la vez (aproximadamente 3/4 de taza), removiendo frecuentemente. Espera a que cada adición se absorba casi por completo antes de agregar la siguiente. Esto toma unos 18-20 minutos en total.

Tip: El caldo debe estar caliente. El caldo frío enfría el arroz y ralentiza la cocción, produciendo una textura gomosa.

5

Cuando el arroz esté cremoso y al dente (tierno con un ligero punto en el centro), retira del fuego. Incorpora los hongos, la mantequilla restante, el Parmesano y el tomillo.

6

Deja reposar 2 minutos. El risotto debe extenderse lentamente al emplatarse, no quedarse en un montículo rígido. Ajusta con un chorrito de caldo si está muy espeso. Sazona con pimienta y sirve.

Nutrition per Serving

460kcal

Calories

14g

Protein

56g

Carbs

18g

Fat

3g

Fiber

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Risotto de Champiñones

Ingredients

Instructions

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