two very creamy recipes for fans

What we offer you today is not a typical Portuguese dish, but one that has already conquered the national palates and stomachs. However, many still fear trying to make it at home. we talk about mushroom risotto and we bring you 2 recipes that will put an end to all your fears.

Mushroom risotto is not difficult to make, as long as each recipe is strictly followed step by step.

MUSHROOM AND BACON RISOTTO

Ingredients

• 400g of fresh mushrooms
• 300g risotto rice
• 200gr of bacon
• 2 minced garlic cloves
• 1 beef bouillon cube
• 1 chopped onion
• Water and butter, qb
• Salt, pepper and chives, to taste

preparation method

• Bring a large pot full of water to the boil and bring to a boil.
• Add the bouillon cube, season with salt and pepper and cook the fresh mushrooms cut into quarters for about 15 minutes.
• Remove the mushrooms from the pan and set aside, while letting the mushroom broth simmer.
• In another pot on the heat, put a little butter, the onion and the chopped garlic and let it cook.
• Add the bacon and let it fry, without burning.
• Add the risotto rice, unwashed, and stir for about 2 minutes.
• Gradually add the meat broth, stirring constantly until the rice absorbs all the broth.
• When the risotto is al denteadd the mushrooms and a few spoonfuls of broth.
• Cover the pot and let it cook until the rice is cooked.
• Serve immediately, sprinkled with chopped fresh chives.

MUSHROOM AND ASPARAGUS RISOTTO

Ingredients

• 200g mushrooms, cut into quarters
• 3 small garlic cloves
• 1 chopped onion
• 1 thread of olive oil
• 1 bunch of green asparagus
• 3 cups of homemade vegetable broth
• 1 cup of risotto rice
• 1/2 cup of white wine
• 1/3 cup vegetable cream
• 2 teaspoons nutritional yeast
• 1 pinch of salt
• Black pepper and fresh chives, to taste

method of preparation

• Arrange the asparagus, discarding the lower end, which is harder and more fibrous.
• Trim the upper ends.
• Steam the asparagus for 5 to 7 minutes, until al dente.
• Cut into small pieces and reserve.
• In a pan, sauté the onion and garlic in a drizzle of olive oil.
• Add the mushrooms, let them release most of their water and season with salt and black pepper.
• Add the rice and let it fry, stirring so it doesn’t burn.
• Add the wine and stir again until it evaporates.
• Add part of the vegetable broth and bring to a boil.
• Reduce the heat and let it cook slowly for about 20 minutes, stirring frequently.
• Add the cream and wrap.
• Remove from the heat, add the nutritional yeast, add the cooked asparagus and mix well.
• Serve sprinkled with chopped fresh chives.