Italian risotto with wild mushrooms
6 servings
30 minutes
Italian risotto with wild mushrooms is a true embodiment of elegance and sophistication in Italian cuisine. Originating from the northern regions of Italy, risotto has long captured the hearts of gourmets. The tender, creamy rice harmoniously blends with the aroma of white wine, while wild mushrooms add a deep, earthy flavor to the dish. The silky texture is achieved through butter that softens each grain of rice, turning it into a delicate luxury on the plate. This dish pairs perfectly with a glass of white wine and beautifully complements dinner in a cozy atmosphere. Risotto can be served as a main course or as an exquisite side dish to meat or fish. Its rich flavor and refined texture make it a symbol of Italian hospitality and culinary mastery.
1
In a large pot, heat olive oil and add garlic and shallots. Sauté for a while until soft.
- Garlic: 2 cloves
- Shallots: 2 pieces
- Olive oil: 20 ml
2
Then add the rice, pour in the remaining oil, and add 0.5 bottle of white wine. Simmer until cooked.
- Risotto rice: 150 g
- Dry white wine: 500 ml
3
In another pot, sauté the chopped mushrooms in olive oil until soft. Then add butter.
- Fresh mushrooms: 100 g
- Olive oil: 20 ml
- Butter: 50 g
4
Add a small amount of water to the risotto and cook until ready. Add mushrooms and cook for a while longer. Season to taste and serve with a little heavy cream.
- Fresh mushrooms: 100 g