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

  1. 1
    In a large pan heat butter and oil, add onions and saute until transparent.
  2. 2
    Add garlic and mushrooms.
  3. 3
    Add rice and stir until transparent.
  4. 4
    Add wine, allowing it to evaporate.
  5. 5
    Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
  6. 6
    Keep adding stock, a little at a time, until rice is almost cooked.
  7. 7
    Remove from heat, season and finish with butter and parmesan.
  8. 8
    Rest it for five minutes with the lid on, then serve.

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