Mushrooms risotto is a classic dish but with some few extra ingredients you can make it stand out.
A great vegetarian option to have in your repertoire.
INGREDIENTS (serve 2 ppl)
160 gr Carnaroli rice
250 gr button mushrooms, sliced
1 shallot, finely diced
500 ml Vegetable stock
1/2 cup dry white wine
2 tbsp butter
2 tbsp mixed herbs (sage, rosemary, thyme), chopped
1/4 cup Parmigiano Reggiano, grated
Walnuts, roughly chopped
Extra-Virgin olive oil
Salt
METHOD
In a saucepan, bring the vegetable stock to boil and let it simmer away.
In another saucepan, over low heat, add a glug of olive oil and the diced shallot.
Stir occasionally and let it cook until translucent (about 5-6 minutes).
Now add the rice, stir and make sure it’s well coated by the oil.
Once the rice is toasted (about 2-3 minutes), add the wine, stir, and cook until it has evaporated.
Now add the mushrooms, a pinch of salt and a ladle of stock to cover the rice.
Stir occasionally and make sure the rice does not stick to the bottom of the pan.
Once the stock is absorbed by the rice, add another ladle or two of the stock.
Repeat until you have used the majority of the stock and your rice is al dente (approximately 18 minutes).
Now stir in the herbs, butter, cheese and check for seasoning.
Once the butter is melted through the rice, cover it a let it rest for 1 minute.
Serve it in individual plates and top the risotto with some walnuts, freshly grated Parmigiano Reggiano and a final drizzle of Extra-Virgin olive oil.
Davide
