Mushroom Risotto (Italy)
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INGREDIENTS
cups meat broth, divided
2 tablespoons olive oil, divided
100gr mushrooms, thinly sliced
100gr white mushrooms, thinly sliced
250gr risotto rice
1 onion
sea salt to taste
freshly ground black pepper to taste
3 tablespoons cream
3 tablespoons freshly grated Parmesan cheese
METHOD
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the onions and cook until soft, about 3 minutes.
- Add 1 tablespoon olive oil to fry pan, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
