Classic Mushroom Risotto (Rižoto s gljivama)
Tradicionalno jelo · Italian
A creamy and comforting classic Italian risotto, rich with the earthy flavor of mushrooms and finished with Parmesan cheese.
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Sastojci
- Arborio rice300g
- Mixed mushrooms (e.g., porcini, cremini)400g
- Shallots2
- Garlic2 cloves
- Dry white wine150ml
- Vegetable or chicken broth1 liter
- Parmesan cheese, grated50g
- Butter50g
- Olive oil2 tbsp
- Fresh parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Clean and slice the mushrooms. Finely chop shallots and garlic.
- 2
Heat olive oil and 25g butter in a large pan over medium heat. Sauté shallots until softened, then add garlic and mushrooms. Cook until mushrooms are browned and tender.
- 3
Add Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.
- 4
Pour in the white wine and stir until it's completely absorbed.
- 5
Begin adding the warm broth, one ladleful at a time, stirring continuously and waiting until each addition is absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 6
Remove from heat. Stir in the remaining 25g butter, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
- 7
Let the risotto rest for 2 minutes before serving.
