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Risotto hongos porcini y churrasco

Categoría
Arroces
Dificultad
Medio
Porciones
4

Ingredientes

  • 1 taza de churrasco (cortado en tiras finas y chiquitas)
  • ½ taza de cebolla roja
  • ½ taza de vino tinto
  • ½ taza de hongos porcini en agua tibia
  • 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
  • Crema de leche al gusto
  • ½ taza de queso parmesano

Preparación

  1. Sazonar la carne al gusto y cocinar en una sartén con un chorrito de aceite de oliva, al término que se prefiera, y retirar.
  2. En la misma sartén, agregar ¼ de taza de las cebollas rojas, sofreír un poco y luego adicionar la carne ya cocida. Ajustar sazón y dejar cocer por 1 minuto más. Retirar del fuego y reservar.
  3. En otra sartén de buen tamaño y profunda, en donde se preparará el risotto, agregamos la mantequilla y ponemos a cocer el resto de las cebollas y los hongos.
  4. Luego agregamos el arroz y el vino. Dejamos que el vino evapore e incorporamos una taza de caldo.
  5. Siempre cocinar el risotto a fuego medio bajo.
  6. Cada vez que el arroz absorba el líquido agregar la próxima taza de caldo o consomé.
  7. Con la segunda taza, agregar la preparación de la carne con todos sus jugos y ajustar el sazón al gusto (con cuidado al agregar sal, ya que al final incorporaremos parmesano y podría salarse).
  8. Agregamos la tercera taza de caldo, y si aún no está cocido en el punto que usted lo desea, agregar una cuarta taza y repetir el proceso.
  9. Luego adicionamos la crema de leche, dejamos consumir, y cuando tenga la consistencia deseada, agregamos el queso parmesano. Servir.