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Risotto de Churrasco con Baby Portobellos en Vino Tinto

Categoría
Guarniciones
Dificultad
Medio
Porciones
4

Ingredientes

  • 1 Taza de churrasco (cortada en tiras finas y chiquitas)
  • 1/2 Taza de cebolla roja
  • ½ Taza de vino tinto
  • 3 Hongos baby portobellos laminados (más o menos 3/4 de tazas, también pueden ser tipo champiñón) o 1 ½ hongo portobello
  • 1 Taza de arroz arborio
  • 4 Cucharadas de mantequilla
  • 3 Tazas consomé de pollo (una taza adicional por si es necesario)
  • Chorrito de aceite de oliva
  • Sal y pimienta al gusto
  • ½ Taza de queso parmesano

Preparación

  1. Primero cocinar la carne y reservar. En una sartén rociar el aceite de oliva, agregar 1/4 de taza de las cebollas rojas y la carne picadita salpimentada al gusto y dejar cocer por 1 minuto. Retirar del fuego y reservar.
  2. En otro sartén, en donde se preparará el risotto, agregar la mantequilla y poner a cocer el resto de las cebollas y los hongos, agregar el arroz y el vino. Dejar que el vino evapore e incorporar una taza de caldo.
  3. Siempre cocinar el risotto a fuego medio bajo.
  4. Cada vez que el arroz absorba el líquido agregar la próxima taza de caldo. En la segunda taza, agregar la preparación de la carne con todos los jugos destilados, salpimentar al gusto (recordar que al final se incorporará parmesano y esto puede elevar el nivel de sal). Agregar la tercera taza de caldo (si es necesario una cuarta taza, repetir el proceso).
  5. Dejar consumir. Finalmente agregar el queso parmesano.
  6. Al momento de servir se pueden hacer tiras de churrasco aparte, con hongos laminados (llevando el mismo proceso que al inicio) colocados por arriba.
  7. Nota: Recordar que el líquido que se agregue puede variar más o menos, por eso es recomendable que la tercera vez que se agregue líquido se compruebe la textura del arroz y ahí definir que tanto más incorporar.