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Cardoncelli mushroom risotto

ingredients

servings

4

Rice

320 oz

Cardoncelli mushrooms

400 oz

Vegetable broth

1 fl oz

Garlic

1 wedge

Onion

1 unit

Extra virgin olive oil

to taste

Butter

40 oz

Grated Grana Padano

1 spoon

Salt

to taste

Pepper

to taste

Parsley

1 sprig

first courses from Italy - Puglia

Cardoncelli mushroom risotto

Cardoncelli mushroom risotto

vegetarian with lactose

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cardoncelli mushroom risotto

Cardoncelli mushroom risotto is a simple dish to prepare with the protagonist of one of the Apulian delicacies: the Cardoncelli Mushrooms ... which give a unique flavor to the dish!

Cardoncelli mushroom risotto step 1

step 1

Clean the mushrooms, removing the earthy parts of the stems with a small knife and rubbing the heads with a damp cloth, and slice them.

Cardoncelli mushroom risotto step 2

step 2

Melt a knob of butter in a rather large pan, then add the onion, finely chopped and let it dry without letting it brown.

Cardoncelli mushroom risotto step 3

step 3

Add the rice and toast it for two minutes, then add a ladle of vegetable broth and cook over moderate heat, stirring and adding a little broth when needed.

Cardoncelli mushroom risotto step 4

step 4

In another pan, put the oil and a clove of crushed garlic that you will fry for a few moments; then add the mushrooms.

Cardoncelli mushroom risotto step 5

step 5

Sauté the mushrooms on a high flame, adding salt and pepper to half the cooking time; add, if necessary, a ladle of vegetable broth, then turn off the heat and, if you want, add 2 tablespoons of chopped parsley.

Cardoncelli mushroom risotto step 6

step 6

Five minutes before the rice finishes its cooking add the previously prepared mushrooms.

Cardoncelli mushroom risotto step 7

step 7

Once cooked, turn off the heat, add the grated Parmesan and stir well for a few seconds.

Cardoncelli mushroom risotto step 8

step 8

Serve hot.

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