Risotto con champiñón y rebollones

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Risotto con champiñón y rebollones. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Risotto con champiñón y rebollones is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It's simple, it's quick, it tastes delicious. They're fine and they look fantastic. Risotto con champiñón y rebollones is something which I've loved my entire life.

Many things affect the quality of taste from Risotto con champiñón y rebollones, 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 con champiñón y rebollones delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Risotto con champiñón y rebollones using 12 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Risotto con champiñón y rebollones:

1. 1/2 cebolla dulce
2. 6 champiñones grandes
3. 6 robellones
4. Queso rallado
5. 2 quesitos tipo caserío
6. 1 chorrito AOVE
7. 400 ml caldo de verduras
8. 10 g mantequilla sin sal
9. 130 g arroz grano gordo
10. Sal a gusto
11. Perejil seco
12. 50 ml vino blanco

Instructions to make to make Risotto con champiñón y rebollones

1. Lo primero será lavar los champiñones y los rebollones varias veces para eliminar cualquier rastro de tierra que puedan llevar. Una vez limpios, picarlos y reservar.
2. Calentar en una cazuela honda el aceite y mientras tanto cortamos la cebolla en trocitos pequeños y la ponemos dentro. Rehogar hasta que transparente.
3. Añadir junto a la cebolla los champiñones y los rebollones ya picados y cocinar durante unos minutos. Ponemos el arroz y le damos unas vueltas para que se nos ablande un poco. Regamos con el vino y dejamos destapado durante un minuto para que el alcohol se evapore.
4. Seguidamente vertemos el caldo de verduras y le añadimos sal a gusto. Removemos e integramos bien todo con el líquido. Tapar y dejar cocer hasta que empiece a reducirse el caldo casi al completo. (12-14 min)
5. Metemos los dos quesitos y movemos hasta fundirlos. Dejamos cocer un par de minutos más, (sin dejar de mover de vez en cuando para evitar que se nos quede pegado) y unos 2 o 3 minutos antes de quedarnos con un arroz ya tipo meloso, le integramos la mantequilla y el queso rallado. Apagamos y dejamos dentro de la cazuela unos 2 minutos más
6. Servimos caliente en una fuente y espolvoreamos perejil por encima. Servir y Disfrutar.

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So that is going to wrap it up with this exceptional food Steps to Prepare Award-winning Risotto con champiñón y rebollones. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!