Mushroom risotto, a timeless italian plate!
A dish with typical autumn flavors, warm and inviting, which combines the taste of rice with mixed mushrooms.
Ingredients for 4 people:
280g Carnaroli rice
400g Mushrooms (fresh or frozen)
1 carrot
1 onion
1 stalk of celery
Vegetable broth q.s. (about 1 liter)
EVO oil, salt and pepper
Parsley
Instructions:
• Cut the celery, carrot and onion into cubes.
• In a pan pour the oil and add half of the cut vegetables and fry for 1 minute. Add the mushrooms and when cooked, add salt and pepper. If necessary add some broth to get a better cooking.
• In another pan pour the oil and put the remaining vegetables and fry for 1 minute. Add the rice and toast it for 1-2 minutes. Add the broth and finish cooking (about 20 minutes). Salt and pepper.
• Once the rice is cooked add the mushrooms and sauté for 2 minutes to mix the ingredients.
• Serve the rice with chopped parsley and a sprinkling of pepper.
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