Mushroom and olive risotto
- 350 gr of rice for Risotto or Carnaroli
- 100 gr of dried mushrooms
- 200 gr of fresh mushrooms
- 2 onions, cut into brunoise (finely chopped)
- 4 brunoise garlic cloves
- 1 glass of white wine
- 1 litre of vegetable stock
- 100 gr of parmesan cheese
- 150 ml of extra virgin olive oil
- Salt
- Pepper
In the same container where you are going to make the Risotto, sauté the onion with olive oil.
When it’s golden brown, add the mushrooms and sauté quickly.
Add the rice and incorporate everything. Then, pour the white wine and let evaporate for 1 minute. Add the previously rehydrated dried mushrooms in water or hot broth.
Add the garlic and put spoonfuls of the already warmed broth stirring constantly with a wooden spoon.
Continue adding the broth little by little as the rice absorbs the liquid without stopping stirring.
Taste and add salt and pepper.
When the rice is ready and the preparation is creamy, turn off the heat and add the olive oil and Parmesan. Stir vigorously to incorporate the cheese and oil well until achieving a creamy consistency.
Serve hot.
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