RISOTTO WITH MUSHROOMS

RISOTTO WITH MUSHROOMS

It is particularly suitable in this season where the freshly picked mushrooms can be found. From the rich to delicate taste of this dish is not difficult to prepare and will certainly not disappoint you and your guests.

Ingredients for 4 people:

350 g Mushrooms

320 g Arborio rice

60 gr Butter

2 tablespoons olive oil

1 small onion

1 clove of garlic

Salt and pepper

2 tablespoons chopped parsley

50 g ‘Parmigiano Reggiano’ cheese

1 liter vegetable stock

1 glass of dry white wine

Preparation

Wash the mushrooms by removing the sand from the stem and pulling the chapels with a box cutter. To make sure you remove all the sand gently wipe with kitchen paper previously moistened.

At this point proceed slicing both chapels and the stems of the porcini; in a non-stick pan, put the olive oil and a clove of crushed garlic brown a few minutes then add the mushrooms and cook for about 10 minutes. Halfway through cooking, add salt and pepper.

In another large saucepan melt half the butter you have (30g), add chopped onion; once dried onion, add the rice and toast for a few minutes, stir regularly to prevent it from sticking to the pan and deglaze with white wine. Gradually add the vegetable broth whenever the previous is absorbed. Let it cook over medium heat following the instructions of the box/packet of rice to know the exact cooking times.

Five minutes before the rice finishes its cooking add the mushrooms previously prepared, except some for garnish. Stir the risotto off the heat with the grated Parmesan cheese and the remaining butter.

Garnish with fresh parsley, Parmesan flakes and mushrooms.

Preparation time: 40 minutes

Difficulty: Medium

Cost: Low to medium