Mushroom risotto
We recommend using fresh mushrooms during the season, during off-season you can replace them with frozen ones. Mushroom risotto is a dish from northern Italy. This recipe is ideal as a quick dinner not only after successful mushroom picking, but throughout the year.
Preparation: 35 min
Easy
Preparation: 35 min
Easy
Ingredients:
- 600 g water
- 50 g broth paste - CVR
- 1 g bay leaf
- 1 g freshly ground pepper
- 80 g shallots
- 80 g extra virgin oil
- 250 g mushrooms
- 80 g grana padano cheese
- 200 g arborio rice
- 20 g truffle oil
- 8 g garlic
- 50 g butter
- 100 g white dry wine
- 6 g parsley leaves
Method of cooking:
- Place a handful of parsley leaves cut into 5 cm long pieces in a dry bowl. Chop for 5 seconds at speed 20. Transfer to another bowl.
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