Risotto with porcini mushrooms and parmesan.
4 servings
35 minutes
Risotto with white mushrooms and parmesan is a true embodiment of Italian gastronomy. This delicate, creamy rice masterpiece was born in Northern Italy, where chefs have perfected the art of making the perfect risotto for centuries. White mushrooms add a refined forest aroma to the dish, while parmesan adds depth and richness of flavor. The light acidity of white wine harmonizes with the velvety texture of butter. Risotto with white mushrooms and parmesan is not just food; it is a gastronomic delight perfect for a cozy dinner or festive lunch. It is best served hot with a glass of dry white wine, and fresh parsley adds a touch of freshness and completeness to the flavor composition.
1
In a saucepan, sauté shallots and white mushrooms in olive oil.
- Shallot: 10 g
- Porcini mushrooms: 70 g
- Olive oil: 20 ml
2
Add rice and sauté a little.
- Rice: 70 g
3
Then we add white wine and evaporate some of it.
- White wine: 20 ml
4
Add broth and cook the risotto to al dente, gradually adding broth.
- Fish stock: 200 g
5
Remove the risotto from the heat and add parmesan and butter.
- Parmesan (Parmigiano Reggiano): 20 g
- Butter: 150 g
6
Add salt and pepper to taste.
- Parsley: 5 g
- Parsley: 5 g
7
We place the risotto on a plate and garnish it with a sprig of fresh parsley.
- Parsley: 5 g
