Mushroom Risotto
30’ min.
Easy
4 people
- 320 g Carnaroli or Arborio rice
- 400 g mixed fresh mushrooms
- 1 medium onion, finely chopped
- 3-4 tablespoons extra virgin olive oil
- Salt to taste
- Pepper to taste
- Fresh chopped parsley to taste
- Hot vegetable broth
- Parmesan cheese for finishing
Cut the onion into julienne strips and heat extra virgin olive oil well in a pan. When the oil is hot, add the onion and sauté until translucent. Then add the mushrooms and cook over medium-high heat for about 5 minutes, stirring occasionally so that the water released by the mushrooms evaporates quickly.
Add the rice and stir frequently to lightly toast it, preventing it from sticking.
After a few minutes, deglaze with white wine and once the alcohol has evaporated, add a couple of ladles of hot broth.
Season with salt and pepper, stir, and let cook for about 15 minutes, adding more hot broth as the rice absorbs it.
At the end of cooking, chop the parsley, add it to the pan with a drizzle of oil, stir, and cover with a lid.
Turn off the heat and let rest with the lid closed for about thirty seconds so that the risotto develops a creamy texture.
Remove the lid, stir quickly, and plate.
Enjoy your meal! For any questions or requests about quantities depending on the number of people, we are at your disposal.
