Mushroom risotto
Ingredients
Serves 4:
- 320 g of rice,
- 250 g of mixed mushrooms,
- 1 litre of vegetable broth or meat,
- 50 g of butter,
- 20 g of parsley,
- 1 clove of garlic,
- salt
Preparation
Preparation time: 15 minutes
Cooking time: 25 minutes
Bring stock to the boil. Clean the mushrooms by wiping with a damp cloth to remove any remaining earth, and slice; wash the parsley, dry, remove the leaves and chop them; peel and crush garlic clove.
Melt 10g of butter in a pan, add the garlic and fry gently for 5 minutes. Remove it, raise the heat slightly, add the mushrooms and cook for about 10 minutes, until they are tender, put some salt after cooking and add the parsley when you turn off the flame. Meanwhile, heat the remaining butter in another saucepan and gently fry the rice for just over a minute.
Pour on the hot broth, a ladle at a time, so that the liquid just covers the surface of the rice and cook; once ready, add the butter and mushrooms. Mix and serve.
Ideal accompaniment:
Wine selection of Agricola Marrone
