Mushroom Risotto – italian recipe an homage to the arrival of autumn.
Ingredients for 4 portions
Parsley: 1 bouquet garni
Porcini mushrooms: 300g
Rice: 5 coffee cups
White wine: 1 glass
Butter: 25g (I used Venchi cocoa butter)
Different types of medium-hard cheese (I used IN.ALPII cheese)
Vegetable stock cube: 1
Salt and oil
How to do it
- Prepare the vegetable stock. In a large frying pan sauté the onion with a trickle of oil and a bit of butter. After a while add chopped parsley (save a handful).
- Wash and dice mushrooms; put them in the pan with parsley for 5-7 minutes.
- Add rice, sprinkle the wine and then ladle the stock – a little at a time.
- When rice is cooked, cream with butter, cheese, salt and pepper.
Arrange it on a plate with a handful of chopped parsley. Now you have prepared my Mushroom Risotto – italian recipe
If you don’t have fresh mushrooms, you can use the dried ones (50g for 5 portions). You must leave them to soak for half an hour before cooking. And now you can serve your Mushroom Risotto – italian recipe