Creamy Mushroom Risotto
Ingredients: onion, parsley, extra virgin olive oil, porcini mushrooms, salt · 30 min cook time · 520kcal · $28.50
Ingredients
0.5piece onion, 1bunch parsley, 5tbsp extra virgin olive oil, 400g porcini mushrooms, to taste salt, 300g carnaroli rice, 0.5glass white wine, 50g butter, 50g parmigiano reggiano, 1l vegetable stock
Instructions
1. Chop half an onion and parsley into small pieces.
2. Add extra virgin olive oil to a pan, add porcini mushrooms, salt, and half of the chopped parsley. Cook gently for about 15 minutes, stirring every 5 minutes.
3. In another pan, add extra virgin olive oil and the chopped onion. Cook gently on a medium low heat for about 10 minutes until golden.
4. Add carnaroli rice to the pan with the onion and toast it for about 3 to 4 minutes without burning.
5. Pour in the white wine and start counting your rice cooking time (e.g., 18 minutes). Stir until the wine evaporates.
6. Gradually add warm vegetable stock one tablespoon at a time as the liquid absorbs, stirring continuously.
7. With 3 minutes left of cooking time, add the cooked porcini mushrooms into the rice along with a little more stock and mix well.
8. Remove the pan from the stove. Add the soft butter and freshly grated Parmigiano Reggiano, then stir vigorously to create a creamy texture.
9. Serve on a plate, gently tap the bottom of the plate to flatten and level the risotto, then garnish with the remaining mushrooms and chopped parsley.
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