Mushroom Risotto

A delicious mushroom dish for any occasion!

Finely chop the onion, clean and prepare the mushrooms (prepare ready to cook, e.g. peel, remove woody parts and dirt). Soak the men’s mushrooms in water. Sauté the onions in olive oil until soft, add the mushrooms, season with salt and pepper. Add the long grain rice and sauté briefly. Extinguish with half of the white wine and cook with the boiling soup for about 18-20 minutes, stirring continuously. Remove from heat, add the remaining wine, stir in the butter and finally add the grated Parmesan. Let stand for 3-4 min. and perhaps add a little seasoning. The risotto should be al dente but not hard, likewise it should not be firm but slightly runny “all`onda”.

Variation Season with a little finely chopped rosemary and grappa.

The recipe can also be prepared with other long grain rice suitable for risotto such as Arborio, Avorio, Carnaroli, Vialone.

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