Preparación : Cortar la cebolla a trocitos y sofreirla cuando empieze a transparentar añadir los champiñones fileteados, rehogar y añadir los tres dientes de ajo triturados salpimentar, añadir el arroz dar un par de vueltas para que coja el sabor y añadir el vaso de vino blanco sin parar de remover e ir incorporando cazo a cazo el caldo de verduras y sin para de remover el arroz para que lo absorva bien . Dejar reposar 5 minutos una vez que este hecho añadir mantequilla para dar más suavidad y el queso.( Al caldo de verduras se le puede añadir un poco de concentrado de caldo de pollo ).Buen provecho.
Las fotografías como podéis ver dejan mucho que desear me salieron fatal y por eso hice la nueva versión del risotto de champiñones con queso azul agregándole nuevos ingredientes más completa y rica.
En este enlace lo podéis ver.http://lacocineramileurista.blogspot.com.es/2012/08/nueva-version-de-risotto-de-champinones.html.
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