My favorite plate? I don't think twice to answer: without a doubt, the risotto! I love it in all its variations! So, I would like to prepare my lunch with you today: risotto with Sbrise (giant mushrooms) and Celery nuanced with Prosecco! The result? Special! Let's prepare it together.
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 122 KCal Calories per serving
-
Ingrediants
- 300 g of rice
- 200 g of Sbrise or champignon or chiodini or pioppini mushrooms
- 50 ml of Prosecco or dry white wine
- About 700 ml of vegetable broth
- Q.b. of salt
- Q.b. of pepper
- 1 teaspoon of garlic powder or 1 clove of garlic
- 1 sprig of parsley
- 100 g of celery
- 2 tablespoons of extra virgin olive oil
- 30 g of grated Parmesan cheese
Materials Needed
- Chopping board
- Knife
- Saucepan for the broth
- Casserole for risotto
Preparation
- First, prepare the vegetable broth.
- Wash the celery, remove the woody filaments and cut the rib into very small pieces.
- Clean the sbrises with a damp cloth, removing traces of impurities if necessary. Cut the sbrise into small pieces.
- In a saucepan, pour the extra virgin olive oil, flavor with garlic and brown the diced sbrise and celery: once golden, lower the heat and cook for about ten minutes, stirring occasionally.
How is the vegetable broth prepared?
The preparation of the vegetable broth is simple: in a saucepan, combine the whole vegetables (eg carrot, celery, onion, pumpkin), cover with water and bring to a boil, then cook for 40 minutes or an hour. Season with salt and add, to taste, other aromas (eg parsley, basil, etc.).
- At this point, pour the Carnaroli or Vialone Nano rice into the pan with the sauce, maintaining a high heat: blend with a good Prosecco and let the alcohol evaporate.
- Moisturize the rice by adding a ladle of vegetable broth at a time, slowly, taking care not to add any more liquid until the rice has absorbed the broth already poured. Cook for 13-15 minutes, depending on the type of rice chosen.
- When cooked, turn off the heat, season with salt if necessary, add the pepper, flavor with the chopped parsley and flavor with grated Parmesan cheese. Serve the steaming risotto.
Alice's comment - PersonalCooker
Do you want to make the risotto even tastier? Add dried mushrooms or porcini together with the sbrise, or serve the risotto with a grated black truffle: your diners will be thrilled!
Nutritional values and Health Comment on the recipe
Risotto with Sbrise and Celery is a preparation that belongs to the group of first courses.
It is a low-calorie food, whose energy is mainly supplied by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium biological value. Fibers are present in medium quantities, while cholesterol is not relevant. It does not contain large amounts of histamine-rich ingredients or histaminoliberators.
It does not provide gluten but lactose is present in very small quantities.
Risotto with Sbrise and Celery is a recipe without major contraindications. In case of overweight and certain metabolic diseases (type 2 diabetes mellitus and hypertriglyceridemia) it is necessary to reduce the portion.
It does not affect celiac disease and histamine intolerance, while it must be avoided in lactose.
It respects the lacto-ovo vegetarian criteria but not the vegan ones.
The average portion of Risotto with Sbrise and Celery is 250-300 g (about 305-365 kcal).
