Mushroom Risotto

 Mushroom Risotto

There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure. Risotto, unlike other rice dishes requires constant care and attention. The rice is not to be pre-rinsed, boiled and drained, as washing would remove much of the starch required for a creamy texture.

Prep time: 25 mins  

Cooking time: 30 mins.   

Serving: 4 persons

Ingredients:

• Rice carnaroli 250 grams
• Champignon mushrooms 200 grams
• Onion 1/2
• Butter 80 grams
• Parmiggian 60 grams
• Salt to taste
• Greens og onion
• Water 1 L
• Pepper
• Extra virgin olive oil to taste

Instructions:

1. To start the risotto with mushrooms, starts by cleaning the mushrooms. Remove the end of the end of the stem, then peel them using a knife, to do this, start from the base of the hat and gently pull the cuticle to the centre. Then remove the stems as well and keep the scrapes aside which will be used to make the broth.
2. Pour the scrapes into the pan add the water and let them simmer for about 30 minutes. Meanwhile cut the mushrooms heads into thin slices. finely chopped the onions.
3. Take the large saucepan that will be used to cook the risotto, add the butter and melt it gently. Then add the onions and let it brown by adding the mushrooms do not release liquids. At this point add the rice and stir often to toast it.
4. After a few minutes, add a couple of ladles of broth, filter if necessary.
5. Season with salt and continue cooking for about 15 or more minutes, wetting from time to time with the hot filtered broth until it is cooked. Add the parmesan cheese and mix until dissolves completely.
6. Finely chop the green onions, season the rice with ground pepper. Stir to blend the flavours and adjust the density by adding more broth if necessary and mix.
7. Serve the mushroom risotto garnished with some slices of cooked mushrooms, finely chopped green onion and some olive oil.