Mushroom Risotto – italian recipe

Mushroom Risotto - italian recipe

Mushroom Risotto – italian recipe an  homage to the arrival of autumn.

Ingredients for 4 portions

Parsley: 1 bouquet garni

Onion: ½

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

Some tips

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

Buon appetito!

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