Drive away with green broad beans and ricotta
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29 recipes
Mushroom risotto
ingredients
servings
4
Rice
240 oz
Cultivated mushrooms
200 oz
Butter
50 oz
Grated Parmesan cheese
40 oz
Salt
1 pinch
White pepper
1 pinch
Extra virgin olive oil
1 spoon
first courses from Italy - Lombardia
Mushroom risotto
Mushroom risotto
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Toasted and creamy risotto with mushrooms
preparation
step 1
Clean the mushrooms and keep the scraps aside to make the broth.
step 2
put the mushroom waste in a saucepan, add the water and simmer for 30 minutes. In the meantime, chop half an onion
step 3
Take a non-stick pan, it will be used to cook the risotto, add half the butter dose and let it melt little by little. Then add the onion and let it brown before adding the mushrooms. Cook over medium-high heat for 5 minutes, stirring
step 4
Pour in the rice and stir to toast it. After a few minutes blend with the white wine and when the wine has completely evaporated add a little broth, first removing the mushroom waste
step 5
continue cooking for 15 minutes adding hot broth from time to time, until it is cooked.
step 6
turn off the heat and add the remaining half of the butter first and mix until it melts then add the Parmesan and mix well
step 7
chop the parsley and season the rice with white pepper, parsley and a drizzle of oil. and ....... Ready to be served
