Mushroom Risotto
11 ingredients
8 steps
Ingredients
- 500 g carnaroli rice
- 50 g butter, to start
- 10 ml extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 100 g mushrooms, finely sliced
- 100 ml dry white wine
- 2 liters chicken stock
- 100 g butter, to finish
- 100 g parmigiano-reggiano cheese, finely grated
- sea salt (to season)
Directions
-
1In a large pan heat butter and oil, add onions and saute until transparent.
-
2Add garlic and mushrooms.
-
3Add rice and stir until transparent.
-
4Add wine, allowing it to evaporate.
-
5Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
-
6Keep adding stock, a little at a time, until rice is almost cooked.
-
7Remove from heat, season and finish with butter and parmesan.
-
8Rest it for five minutes with the lid on, then serve.
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