Mushroom risotto without cheese is a more traditional food than many believe. It is known that its preparation originated in northern Italy during the French invasion in 1400, so it was prepared only with rice, broth and vegetables. However, the first recipes popularized in Piedmont and Lombardy (Northern Italy) date back to the 19th century and incorporated butter or parmesan. Currently, these ingredients are used in most countries around the world to prepare this classic Italian dish, adding meat, fish or seafood. This recipe contains no animal fat, but the rice is just as fluffy and very creamy.
The broth must be added little by little to make the mushroom risotto.. This allows the rice to lose all its starch, while the grains open completely. This is certainly the secret for the preparation to acquire creaminess, without the need to use butter, cheese or any other fat of animal origin. Dry rice is not stirred, but creamy rice or risotto is the opposite: by continually stirring the rice, it releases the starch and the result is creamy.
Rice is a cereal rich in B complex vitamins which regulate metabolism. Also known as thiamine (B1) and riboflavin (B12), these substances facilitate the conversion of carbohydrates into energy. Likewise, they stimulate the production of red blood cells. Then find out how to prepare this classic Italian dish… Keep reading!
Ingredients
How to make mushroom risotto without cheese:
- Wash the peppers, open for remove the seeds and cut them into thin strips.
- Peel the garlic and chop it finely. Brown it in a pan with hot oil, taking care not to burn it.
- Add the peppers to the pan and sauté until softened..
- Wash the mushrooms well, dry them and cut them into slices. Add to the mixture and brown for 10 minutes over medium heat.
- Add the rice and half the broth, stir and cook until liquid is absorbed.
- Pour in half of the remaining stock and cook until dry, stirring constantly.
- Add the remaining broth and season with salt and pepper. Stir and cook until the rice reaches the desired consistency.
- Serve.
Nutritional information: 14004 kcal
Type of cuisine: Mediterranean
Type of food: Lunch
Arborio type rice, ideal for risottos, can be replaced by Bomba type rice. Although both are commonly sold in most stores where they sell groceries.
With this recipe you get two servings of cheeseless mushroom risotto full of flavor. You can eat it as a main dish for lunch or dinner… Let’s cook!
