Quick Mushroom Risotto (Rižoto s gljivama - Brza verzija)
75% autentično · Italian-inspired
A simplified and quicker version of mushroom risotto, using pre-cooked mushrooms or mushroom broth for speed, while retaining a creamy texture.
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Sastojci
- Carnaroli or Arborio rice300g
- Pre-sliced mushrooms (fresh or canned)300g
- Onion1 small
- Garlic1 clove
- Vegetable broth1 liter
- Parmesan cheese, grated40g
- Butter30g
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Finely chop the onion and garlic. If using fresh mushrooms, sauté them in a separate pan with a little oil until tender, then set aside. If using canned, drain well.
- 2
Heat olive oil and butter in a large saucepan over medium heat. Sauté the onion until translucent, then add garlic and cook for 1 minute.
- 3
Add the rice and toast for 1 minute, stirring.
- 4
Add the mushrooms (if fresh, add them now; if canned, add them now).
- 5
Gradually add the warm broth, one ladleful at a time, stirring frequently until absorbed. Continue for about 15-18 minutes until rice is cooked but still has a slight bite.
- 6
Stir in the grated Parmesan cheese. Season with salt and pepper.
- 7
Serve immediately.
