Mushroom Risotto
Risotto • European
Description
Recipe taken from the magazine 'Culinary Practice'.
Ingredients
- Nerone Rice 5 oz
- Porcini Mushrooms 5 oz
- Shallot 1 piece
- Chicken Broth 15 fl oz
- Dry White Wine 0 fl oz
- Grated Pecorino Pepato Cheese 5 oz
- Butter 0 oz
- Olive Oil 0 fl oz
- Salt 0 oz
- Ground Black Pepper to taste
- Saffron to taste
Step-by-Step Guide
Step 1
Sauté the chopped shallot in a pan with olive oil until translucent (5–7 minutes).
Step 2
Add the rice and cook, stirring actively, over high heat until the rice becomes translucent.
Step 3
Add 1 tablespoon of wine, allow it to evaporate while stirring. Pour in the remaining wine and wait for it to evaporate again.
Step 4
Then pour in 1 ladle of warm broth, stirring occasionally, and let the rice absorb the liquid.
Step 5
Clean the mushrooms, dice them, and sauté separately in butter for 5 minutes.
Step 6
Add the sautéed mushrooms to the rice, mix, then add saffron.
Step 7
Cook for about 7 more minutes, adding broth as needed. The risotto should be creamy.
Step 8
Season to taste with salt and pepper.
Step 9
Cook the rice until al dente (the grains should be slightly firm inside). Turn off the heat.
Step 10
Add a bit of butter, sprinkle with grated Parmesan, mix thoroughly, and serve immediately.
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