Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon extra-virgin olive oil
  • 300 g wild mushrooms (cleaned and cut into small chunks)
  • 1 shallot (finely minced)
  • 320 g Carnaroli rice (or Arborio, Vialone Nano)
  • 60 ml white wine
  • 1 l vegetable stock (or chicken stock)
  • 3 tablespoon butter
  • 80 g Parmigiano Reggiano cheese (finely grated)
  • 2 tablespoon fresh parsley (finely chopped)
  • Sea salt & black pepper (to taste)

Instruction

  • Heat a large pot with the extra-virgin olive oil, add the mushrooms and shallot and sauté, stirring often for 7-8 minutes, adding a splash of stock if necessary.
  • Transfer the mushrooms into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, continue to stir the rice and let it evaporate.
  • Add a ladle of stock and stir until the rice has absorbed it. Return the veggies into the pot with the rice and stir all the ingredients together. Continue to add a ladle of stock at a time and cook until the rice is cooked but still has a bite.
  • Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
  • Once ready, remove the pot from the heat and let the risotto rest 2-3 minutes. Add cold butter and parmesan cheese and stir well. Sprinkle the parsley all over the risotto, season with freshly cracked black pepper to taste and serve.