Ingredients
For risotto
– 1 liter of vegetable broth
– 1 tablespoon extra virgin olive oil
– 1 shallot
– 160 g of rice
– 50 ml of dry white wine
– 1 sachet of saffron
– 20 g of grated Parmesan cheese
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For mushrooms
– 150 g of mushrooms
– 1 tablespoon extra virgin olive oil
– 2 cloves of garlic
– 50 ml of dry white wine
– black pepper
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Preparation
– Clean the mushrooms , rinse them briefly under the water , slice or cut into small pieces.
– Heat the broth.
– In a soup pot , place the oil and finely chopped shallots and brown on low heat .
– When will you be just golden , add a tablespoon of broth and continue cooking for 2-3 minutes.
– Add the rice and toast it for a minute, until it becomes translucent.
– Pour the white wine and let it evaporate .
– Add 4-5 ladles of hot broth and simmer , stirring constantly.
– Halfway through cooking, add the saffron dissolved in a tablespoon of broth.
– While the risotto finishes cooking in a pan put the oil and the peeled garlic . Do it well browned , then remove it and add the mushrooms .
– Add the wine , a sprinkling of pepper, a pinch of salt and continue cooking a few minutes to dry up the gravy .
– 5 minutes from the end of cooking rice with salt , taking into account the fact that he will join the Parmesan .
– Serve the risotto with Parmesan freeze it.
Barbara Farinelli – www.lospicchiodaglio.it
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