Mushroom risotto

 

 Let’s go today with a classic  and creamy risotto recipe.

Mushroom risotto

Ingredients 4 servings

240 g Arborio or short-grain rice

4 cups broth

120 g onion

3 medium cloves of garlic

450 g mushroom*

150 ml dry white wine

Salt and black pepper to taste

25 g unsalted butter

100 g aged cheese

Fresh minced parsley for garnish

Extra virgin olive oil

*I used frozen mushrooms

Directions

Thaw the mushrooms in a bowl.

Grate the cheese.

Heat broth in a saucepan, bring to simmer and keep hot.

Chop finely onions, garlic and parsley.

In a large nonstick skillet pour a dash of extra virgin olive oil, add minced onion and garlic and stir with a wooden spoon until onion is a little golden.

Add mushrooms stir for a while and add the rice. When rice is translucent add the white wine and stir until it has evaporated and been absorbed by the rice.

Begin adding the simmering broth, a couple of ladlefuls at a time. Reduce heat, stirring occasionally, until the broth is absorbed.  Then repeat  adding another ladleful of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. You must be patient.

Remove from heat, add the butter and grated aged cheese, stir to combine until risotto has become creamy. Taste and add more salt if necessary.

Serve immediately on plates or soup bowls, topping with minced parsley. And enjoy!