Risotto with assorted mushrooms
2 servings
60 minutes
Mushroom assortment risotto is an elegant and aromatic dish of Italian cuisine that combines the creamy texture of rice with the rich flavor of forest mushrooms. The origins of this dish trace back to the northern regions of Italy, where risotto became a symbol of culinary art. The combination of porcini mushrooms, morels, chanterelles, and shiitake gives it a deep, earthy taste. White wine adds a subtle acidity, while butter and parmesan provide creaminess and tenderness. Each spoonful of this risotto is a harmony of flavors enriched by the aroma of shallots and celery. The dish is perfect for a cozy dinner or an exquisite restaurant menu. Garnished with parsley and parmesan flakes, it offers gastronomic pleasure worthy of true connoisseurs of Italian cuisine.
1
Cut the mushrooms into cubes and fry them in olive oil. Take different mushrooms: white, morels, chanterelles, shiitake, wood mushrooms.
- Fresh mushrooms: 150 g
- Olive oil: 50 ml
2
Dice the shallot, garlic, and celery stalk. Add to the mushrooms.
- Shallot: 15 g
- Garlic: 1 clove
- Celery stalk: 4 g
3
Add rice to the resulting mixture and fry until it becomes 'glass-like' (1-3 minutes). The rice should be carnaroli, arborio, or vialone nano.
- Carnaroli rice: 100 g
4
Adding white wine.
- Semi-dry white wine: 100 ml
5
Once the wine has evaporated, we start gradually adding the broth (100 ml at a time). Vegetable or chicken broth will work. We add each new portion when the previous one has evaporated. Not all the broth may be used.
- Vegetable broth: 400 ml
6
When the rice is cooked al dente, we add butter and parmesan. We immediately remove it from the heat, season with salt and pepper, and serve the hot dish.
- Butter: 40 g
- Grated Parmesan cheese: 20 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
7
The dish is garnished with parsley, and can also be sprinkled with parmesan flakes and drizzled with olive oil.
- Chopped parsley: 15 g
- Grated Parmesan cheese: 20 g
- Olive oil: 50 ml