Risotto de berenjena, fungi & queso azul

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Risotto de berenjena, fungi & queso azul. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Risotto de berenjena, fungi & queso azul is one of the most well liked of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Risotto de berenjena, fungi & queso azul is something that I've loved my whole life.

Many things affect the quality of taste from Risotto de berenjena, fungi & queso azul, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto de berenjena, fungi & queso azul delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can have Risotto de berenjena, fungi & queso azul using 10 ingredients and 4 steps. Here is how you can achieve that.

Rico , nutritivo , fácil . Básicamente exquisito . Los invito a deleitarse con estos deliciosos sabores

Ingredients and spices that need to be Take to make Risotto de berenjena, fungi & queso azul:

1. 1 cebolla picada
2. 2 ajos fileteados
3. 2 berenjenas en cubos
4. 200 gr fungi en trozos
5. 1 litro y 1/2 de caldo de verduras
6. 100 gr Manteca
7. Aceite de oliva
8. Sal y pimienta
9. 300 gr queso azul
10. 500 gr arroz doble Carolina, carnaroli o bomba

Instructions to make to make Risotto de berenjena, fungi & queso azul

1. En cacerola caliente derretir aceite de oliva con 50 gr de manteca, saltear las cebollas y los ajos unos 3'. Agregar las berenjenas y saltear 3'
2. Agregar los fungi y no saltear más de 2'. Agregar el arroz y que sude con todos los ingredientes unos 3' bien impregnado. Condimentar con sal y pimienta. Ojo con la sal. El queso azul es salado
3. Agregar el caldo de a poco. A medida que el arroz pida. De a cucharones. Que el arroz suelte su almidón de a poco hasta completar 18' de cocción depende del fuego. No más. Apagar la hornalla, retirar la cacerola del calor. Agregar 50 gr de manteca fría en cubos y el queso azul en cubos. Revolver con cariño que se derrita casi solo.
4. Los invito a disfrutar de un plato de sabores deliciosos

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