Rissotto with red wine and mushrooms

The recipe that I bring you today is incredibly healthy since we will use brown rice that will help us
 with digestion due to its amount of fiber source, mushrooms are diuretics, so it is important for 
bloating and tomato that is high in vitamin A.

Ingredients:

1 liter of red wine

1 liter of mushroom water (it is the water with which you will hydrate the mushrooms

300 grams of dehydrated mushrooms

50 grams of dehydrated tomato

2 cups of brown rice

2 onions, thinly sliced

3 garlic cloves




Preparation

Soak the rice with plenty of water the night before

Soak the mushrooms and tomatoes with a liter of water an hour before starting the preparation

In a high and small pot or a large frying pan put a little olive oil and brown the onion and garlic until soft (approx. 10 minutes)

Incorporate the rice and stir for about 30 seconds to seal

Gradually add the wine and begin stirring continuously over medium heat. Wine will always go first to evaporate the smell and taste of alcohol

After finishing the wine, start with the water little by little and continue stirring

When the rice is almost soft add dried mushrooms and tomato

Stir and if necessary add a little more water

When the rice is soft and the consistency is creamy you can add a little butter to give it shine

Let stand for 10 minutes and serve