Risotto with wild mushrooms
INGREDIENTS:
For 2 servings:
2-3 shallots
200 g rice (arborio or carnaroli)
400 g wild mushrooms mix
50 ml white wine
700 ml vegetable broth
50 g grated parmesan
100 ml liquid cream
2 tablespoons olive oil
1 tablespoon butter
black pepper
salt
fresh parsley
PREPARATION:
Wash the mushrooms and cut them into pieces. Fry them in a deep pan with the butter and a little salt until their water evaporates. Transfer them into a plate and add the olive oil and the shallots (cut into cubes) to the pan. Cook until the shallot softens but without changing its color. Add the rice. The rice shouldn’t be washed when you are making risotto because the water will strip off its starch which makes it creamy. Once the rice becomes translucent add the wine. Cook with a continuous stir until the wine evaporates and return the mushrooms to the pan. Keep stirring and gradually adding the vegetable broth. The cooking continues for about 15-18 minutes. The rice should remain “al dente” and not overcooked. When the rice is almost ready add the liquid cream, grated parmesan, black pepper and salt (if needed). Cook for another 1-2 minutes until the cream thickens and add the finely cut parsley. The risotto must remain creamy and not dry. Serve warm, sprinkled with grated parmesan.
