Risotto de hongos | El Ingrediente

In "The Ingredient," Matías Arteaga teaches you step-by-step how to make a classic, yet exquisite, mushroom risotto. See more: https://bit.ly/3l7wTZt Ingredients: Mushroom mix Dried mushrooms Vegetable broth (from leftover bits) White wine Arborio rice Onion 1 stalk of celery Garlic Parsley Mature sheep's cheese Butter Salt Pepper Olive oil Preparation: Mushrooms were born to make a risotto bloom. First, we start by sautéing white onion, celery, and garlic in butter until well softened. We don't want it to brown. While the sofrito is cooking, we rehydrate the mushrooms in vegetable broth, using any leftover bits. In another pan, we begin to brown the roughly chopped mushrooms. Without any added fat, we want to dry them out. In the risotto pan, add the rice, sauté it, add white wine, and let the alcohol evaporate. Then, add a ladleful of hot broth from our rehydrated mushrooms. Stir constantly, as the rubbing of the grains releases the starch that makes this sauce delicious and succulent. Remove the mushrooms from the broth, chop them, and add them back in. Finish with more broth and adjust the seasoning. Turn off the heat, add cheese and butter, and let it rest. Make a classic Provençal sauce with garlic, parsley, and olive oil! Finish the browned mushrooms with the Provençal sauce and a little freshly squeezed lemon juice and zest. Plate the creamy risotto and the glistening, fragrant mushrooms. Learn more about 13C: http://www.13c.cl Find us on your cable provider: VTR: Channel 27 | HD Channel 737 ****************************** DirecTV: HD Channel 1156 ****************************** Movistar: Channel 125 ****************************** Claro: Channel 127 | HD Channel 627 ****************************** Entel: Channel 70 ****************************** GTD Manquehue: Channel 23 | HD Channel 829 ****************************** Telefónica del Sur: Channel 21 | HD Channel 829 *****************************