Risotto with porcini mushrooms from the restaurant BUONO
1 serving
25 minutes
Risotto with white mushrooms from the BUONO restaurant is a true embodiment of Italian culinary elegance. This dish hails from the northern regions of Italy, where the art of risotto making has been perfected. The velvety texture, rich aroma of white mushrooms, and delicate taste of butter and parmesan make it irresistibly appetizing. White mushrooms add exquisite depth to the dish, while the gradual addition of vegetable broth reveals a wealth of flavors. Risotto is the perfect dish for a leisurely dinner or a festive evening; it warms and fills the atmosphere with coziness. At BUONO restaurant, it is served with special care, garnished with slices of mushrooms and fresh parsley, turning each portion into a work of art. This recipe inspires creating a restaurant masterpiece right at home.
1
Finely chop the shallots and garlic. Clean the white mushrooms, slice them thinly, and sauté in olive oil in a pan with two cloves of chopped garlic and onion. Set aside 1-2 pieces of white mushrooms for garnishing the dish.
- Shallots: 20 g
- Garlic: 2 cloves
- White mushrooms: 100 g
- Olive oil: 20 ml
2
After 2 minutes, add raw rice and fry in the pan for about 2 minutes. Then start adding vegetable broth to the rice in portions of 100 ml at a time, adding liquid only when it is fully absorbed.
- Risotto rice: 100 g
- Vegetable broth: 300 ml
3
After 15 minutes, when the rice is ready and there is no liquid left, add butter and grated parmesan to the risotto and stir with a wooden spoon. If the risotto is too thick, add a bit more vegetable broth.
- Butter: 30 g
- Grated Parmesan cheese: 20 g
- Vegetable broth: 300 ml
- Salt: to taste
- Ground black pepper: to taste
4
Serve the risotto on a plate, garnished with pieces of white mushrooms and parsley.
- White mushrooms: 100 g