Ingredients
- 280 g Carnaroli rice
-
3 piece
Porcini mushrooms
(Fresh and firm)
Alternative: Mushroom
- 1 piece Shallot
- 0.5 piece white wine
- 150 cl Broth (meat or vegetable)
-
50 g
Butter
Alternative: Olive oil
-
100 g
Parmesan cheese
Alternative: nutritional yeast
- 1 bunch Parsley (A sprig)
Instructions
-
Clean the mushrooms: scrape the stems and cut off the woody parts. Wipe away any dirt with a brush or clean cloth. Slice the mushrooms lengthwise, separating stems from caps if large.
-
Finely chop the shallot.
-
In a pan, sauté the shallot with olive oil until golden brown. Add the sliced mushrooms and cook until softened.
-
Add the rice and toast for a few minutes, stirring constantly, until it becomes translucent.
-
Pour in the white wine and let it evaporate completely.
-
Begin adding the broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue until the rice is cooked al dente.
-
Remove the risotto from the heat and stir in the butter and grated Parmesan cheese until creamy.
-
Garnish with chopped fresh parsley and season with salt and black pepper to taste. Serve immediately.
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