Mushroom Risotto from BUONO Restaurant
Risotto • Italian
Description
Mushroom Risotto from BUONO Restaurant
Ingredients
- Risotto Rice 5 oz
- White mushrooms 5 oz
- Olive Oil 0 fl oz
- Garlic 2 cloves
- Shallot Onion 0 oz
- Butter 0 oz
- Grated Parmesan cheese 0 oz
- Vegetable Broth 10 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the shallot onion and garlic. Clean the white mushrooms, slice them thinly, and sauté in olive oil in a pan with the two cloves of chopped garlic and onion. Set aside 1-2 pieces of white mushrooms for garnishing the dish.
Step 2
After 2 minutes, add the raw rice and sauté in the pan for about 2 minutes. Then, start adding the vegetable broth to the rice in portions, 100 ml at a time. Add liquid each time it is fully absorbed.
Step 3
After 15 minutes, when the rice is cooked and there is no liquid left, add the butter and grated parmesan to the risotto, mixing with a wooden spoon. If the risotto is too thick, add a little more vegetable broth.
Step 4
Serve the risotto on a plate, garnished with pieces of white mushrooms and parsley.
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