Ingredients
The following ingredients have 4 Servings
- 3/4 cup (200 g) Carnaroli rice
- 150-200 g mixed fresh mushrooms (oyster, chanterelles, portobellini, shiitake)
- 1/2 onion, chopped
- 1 clove garlic, whole
- 3 tablespoons of extra virgin olive oil
- pinch of chili flakes
- 1/4 cup white wine
- 4 cups vegetable stock
- 2 tbsp parsley + more for the top
- salt & pepper to taste
- pat of butter
- 1/4 cup to 1/2 cup Parmigiano Reggiano, grated
Instruction
- Prepare the vegetable stock (dry vegetable stock powder mixed with hot water) and leave it on low heat during the whole time of the risotto making process.
- Clean, wash, pat dry, and chop fresh mushrooms.
- Drizzle olive oil into a medium-sized pot to coat the bottom. Add garlic whole, and a pinch of chili flakes. Sautee for a couple of minutes then add onion and sauté until they become translucent about 2 minutes.
- Add mushrooms, season with salt and pepper, and saute for 2-3 minutes. Then, pour in white wine and cook, stirring, until wine dissipates. Take out the garlic whole.
- Add rice and coat well with the mushrooms and juices and oil from the pan.
- Keep heat to a medium setting. Start with adding two ladles of vegetable stock, then add one ladle at a time as broth reduces, stirring often until rice is cooked, about 18-20 minutes. Taste the rice, it should have a slight bite to it.
- Turn off the heat. Add a pat of butter and grated Parmigiano Reggiano. Stir until all melted and incorporated. Cover and let sit for a couple of minutes.
- Serve with a sprinkle of chopped parsley and more Parmigiano on top.
