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If you like Risottos, this recipe is one of the variants with which you will want to repeat. We love these types of recipes, since they are practical, profitable and easy to make. First we will sauté the vegetables in a large pan, then we will add the rice and with a few simple steps we will let it cook. After a few minutes we will add the Goat cheese and we will have a ready super creamy rice.
If you like risottos you can try some of our exquisite recipes:
Risotto with Portobello mushrooms and goat cheese
- Alicia tomero
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 100g of round rice or for risotto
- 75g Portobello mushroom
- 400 ml or more of vegetable broth
- 30g roquefort cheese
- 1 / 2 cebolla
- 3 cloves of garlic
- Extra virgin olive oil
- Salt and pepper to taste
Preparation
The mushrooms They almost do not need cleaning, but if necessary we will clean them, cut the lower part of the stem and cut it into slices. Set aside.
We peel and clean the onion and cut it finely into pieces.
We peel garlic cloves and cut them into very fine pieces.
Prepare a large frying pan where we add a drizzle of olive oil. We put it to heat over medium heat and add the garlic and onion.
When it takes some color we add the portobello mushroom and we cooked everything for a few minutes.
We add the rice and we go around. We add part of the Vegetables soup, add salt and pepper and stir gently.
we let it go cooking on low heat, If we observe that it is reducing and absorbing the broth, we add more.
When we observe that the rice is almost ready is when we add the Goat cheese made small pieces.
We stir so that it heats up, dissolves and integrates while we stir.
To finish you have to feel that the rice is ready, where it will have absorbed all the water, but leaving a honeyed and creamy texture.
