Drive away with green broad beans and ricotta
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Cardoncelli mushroom risotto
ingredients
servings
4
Rice
320 grams
Cardoncelli mushrooms
400 grams
Vegetable broth
1 liter
Garlic
1 wedge
Onion
1 unit
Extra virgin olive oil
to taste
Butter
40 grams
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
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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!
preparation
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.
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.
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.
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.
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.
step 6
Five minutes before the rice finishes its cooking add the previously prepared mushrooms.
step 7
Once cooked, turn off the heat, add the grated Parmesan and stir well for a few seconds.
step 8
Serve hot.
