There never came a desire for risotto with mushrooms?? We are, and so ... we sodisfatta! The risotto, however, I decided to do so full and so I did:
Ingredinti:
300 gr.
20 grams of brown rice. dried mushrooms 1 small onion
beef broth 1 cup white wine Vermentino di Gallura
3 / 4 tablespoons extra virgin olive oil salt and pepper to taste
Parmesan cheese to taste
For the meat sauce made from broth I used again I did the night before, I stretched with 2 liters of water and I did warm up. I sauteed the onion, then I added brown rice and I did that too along with mushrooms, previously soaked and squeezed. After browning the whole, I adjusted the wine and then I started cooking real adding broth a ladle at a time. Cooking brown rice is longer than the polished rice (which cooks in about 20-30 minutes): alas, I turned and added broth for about 1 hour! The result, however, was more than satisfactory! Nothing to say, a real winter dining, with plenty of snow to surround ...
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