Risotto de hongos

Our chef Juan Braceli ❤ taught us how to prepare a spectacular 🔴MUSHROOM RISOTTO🔴. Here's the recipe for you to try and enjoy at home 😉👇. . 💥Serves 4. 🔺INGREDIENTS: -320g Carolina Double Rice -1 pc. Onion, brunoise -2 cloves. Garlic, chopped -1/2 cup. White Wine -10 medium Button Mushrooms -10 medium Portobello Mushrooms -1 clove. Garlic -1 sprig. Thyme -1 handful. Dried Mushrooms -4 tablespoons. Chopped Parsley -80g. Butter -80g. Reggianito Cheese For the broth: -1 chicken carcass. -3 garlic cloves. -2 carrots. -1 celery stalk. -1 onion. -1 leek (white part). -1 bouquet garni (fresh leek, bay leaf, thyme, oregano). -Olive oil. -1 teaspoon coarse salt. -1 teaspoon black peppercorns. -3L water. . 🔺PROCEDURE: 1. Brown half of the mushrooms, add the vegetables, and sweat. 2. Add the rice and pearls. Cook, incorporating the broth. Stir in the butter and cheese. Season with salt and pepper and add freshly chopped parsley. 3. Brown the remaining mushrooms and add on top. Plate and EAT! 👏🤤🎉. . 💥REMEMBER‼👉 If you tried this recipe at home, you can share a photo of how it turned out using #MyArgentineCookRecipes