Name: MUSHROOM RISOTTO
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 onion (peeled and cut in quarters); 1 carrot (washed and chopped in big chunks); 2 stalks celery (whole with leaves, washed and chopped in big pieces); Fine sea salt (– the quantity of salt should be equal to 15% of the total weight of the vegetables); Alternative: 1.5 litres/quarts store-bought stock of your choice; 500 g fresh mushrooms (cut in half or in quarters, bottom removed if necessary); 2 pinches fine sea salt; 2-3 splashes extra virgin olive oil; 10 sprigs thyme ((for cooking and garnish)); Black pepper to taste; 1 clove garlic; 1 carrot; 1 small shallot; 1 sprig rosemary; 10 g dry Porcini mushrooms; 60 ml extra-virgin olive oil (/ ¼ cup); 320 g rice ((Arborio, Carnaroli or Roma) / 1 ⅔ cup); 10 g dry Porcini mushrooms (chopped into small pieces); 60 g parmigiano cheese (grated); 1/3 cup white wine; 60 ml extra virgin olive oil ( / ¼ cup); 50 g butter ( / ~3.5 tbsp); 2-3 tbsp vegetable stock concentrate ((see recipe above), diluted in 11/2 liters of water)

March 26, 2021

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Easy Mushroom Risotto Class

March 26, 2021

+39 33 34 23 42 17

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Easy Mushroom Risotto Class

March 26, 2021