Risotto aux champignons de paris

Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to make a special dish, Risotto aux champignons de paris. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Risotto aux champignons de paris is one of the most popular of recent trending meals in the world. It is easy, it's fast, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. Risotto aux champignons de paris is something that I have loved my whole life.

Many things affect the quality of taste from Risotto aux champignons de paris, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto aux champignons de paris delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto aux champignons de paris is 2/3 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Risotto aux champignons de paris using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Risotto aux champignons de paris:

1. 250 g riz arborio (ou special risotto)
2. 1 oignon
3. 150 g champignons
4. 20 g beurre
5. 25 g parmesan
6. 5 cl vin blanc
7. 1 bouillon de volaille
8. Sel
9. 1 peu d'huile d'olive

Instructions to make to make Risotto aux champignons de paris

1. Ciselez l'oignon très finement. Tapissez le fond d'une casserolle d'un peu d'huile d'olive.
2. Faire revenir l'oignon tout doucement au moins 5 minutes. Pendant ce temps, hachez les champignons.
3. Une fin les oignins cuits, ajoutez les champignons, augmentez à feu moyen. Faites revenir le tout
4. Ajoutez le beurre et le riz. Faire revenir 2 à 3 minutes. Si les ingrédients collent légèrement a la casserolle, pas de soucis cela colore le riz. Ajoutez le vin blanc, ce qui permettra de coller le fond de la casserolle.
5. Ajoutez une louche de bouillon de volaille. Laissez cuire quelques minutes. Une fois le bouillon évaporé, rajoutez une louche de bouillon. Et répétez cette étape 4 a 5 fois environ. Salez
6. Laissez cuire 18 min a feu moyen. Ajoutez le parmesan et mélangez le tout. Et regalez vous !!

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