Mushroom risotto is a wonderful first course that you always like! Here is the recipe for mushroom risotto from La Cucina Italiana
- 1 L vegetable broth
- 4 porcini mushrooms
- 480 g Vialone nano rice
- a shallot
- dry white wine
- grated parmesan cheese
- extra virgin olive oil
How to prepare mushroom risotto? This is our recipe, prepared by the editorial staff of La Cucina Italiana with the classic procedure, using fresh porcini mushrooms. If it is not a season of fresh porcini mushrooms, to make mushroom risotto, you can also use dried mushrooms. They must be rehydrated by leaving them to soak in a little hot water, which will then be suitably filtered to preserve all the flavor.
But let's move on to the preparation of our mushroom risotto: start by cleaning the mushrooms, brushing them gently or rubbing them with a damp cloth in order to eliminate the residues of earth, then cut them into cubes and sauté them 3/4 in a pan with 2 tablespoons of oil, a tuft of chopped parsley, salt and pepper for 4-5 '.
In a saucepan brown the sliced shallot in 3 tablespoons of olive oil; after 2-3 minutes add the rice and toast it for just under a minute, blend with half a glass of white wine, let it evaporate, then add the broth, little by little, stirring constantly. After 12-13 'add the previously sautéed mushrooms, stir in a knob of butter and 2 tablespoons of parmesan and turn off after a minute.