Mushroom risotto
You can prepare this delicious, tasty risotto as a main dish. It´s creamy and rich and full of flavour.
We use mushrooms in our dishes all year round. This risotto is simple, because you can make it with champignons, Piopiny or Porcini mushrooms.
Risotto takes a while to cook properly, and it requires your attention as well as your time. For up to 20 mins you have only one job – keep adding a stock, one ladle at the time. Rice needs to cook slowly so don´t forget an important thing – keep stirring until stock is absorbed.
This special technique is called risotto method. It releases the rice´s starches, producing a creamy, velvety dish.
Serving tip:
Put a few mushrooms on a side and fry them on a butter. You can use them as decoration.
Ingredients - 4 servings
320g of Carnolli rice (80g per person)
40 g Parmesan cheese
40g butter (add 20g butter at the beginning and 20g at the end of cooking)
150 ml white wine
Piopiny Mushrooms (or any mushrooms you like)
½ medium sized onion
2 cloves of garlic
1 tablespoon of olive oil
1 l vegetable stock
Directions
1. Chop onions and garlic.
2. Wash and cut mushrooms.
3. Heat up 20g of butter and 1 tbs of olive oil. Fry onions together with garlic until golden.
4. Add mushrooms and fry couple of minutes.
5. Add rice and stir well. Cook for 1 minute.
6. Add wine and stir until rice absorbs the wine.
7. Add a stock. Keep adding a stock - One ladle at the time, until the rice is all dente. Not too hard but not overcooked either.
8. When rice is almost cooked add Parmesan cheese.
8. At the end add remaining butter and mix well.
