Risotto with Mushrooms

## Exquisite Mushroom Risotto Recipe

Risotto with Mushrooms

• Mushroom risotto is a traditional Italian dish known for its simplicity and quick preparation time. I frequently prepare it following large, festive meals as a way to give my stomach a break. This recipe can incorporate a variety of mushrooms, such as button, Portobello, porcini, and oyster mushrooms, all of which are both nutritious and flavorful. Key ingredients, in addition to the mushrooms, include rice, celery, butter, and broth. Please follow the recipe for detailed instructions.

Risotto with Mushrooms

Ingredients: simple, total time: 45 min, 3 serving

• 3 Tbsp of Olive live oil EVO

• 1 big onion/ finely chopped

• pinch of salt

• black pepper to taste

• 1/2 stick of celery/ finely chopped

• 2 cloves of garlic/ minced

• 1 sage leaf/ optional

• 150 g of button mushrooms/ cut into leaves or portobello mushrooms

• 150 g of oyster mushrooms/ chopped

• 200 g of Erborio rice/ washed few times

• 100 ml of white wine

• 1 cube of beef soup +500 ml of water

• 40 g of butter

• celery leaves/ finely chopped

• 60 g of finely grated Parmesan cheese/ or any

Risotto with Mushrooms

Preparation:

1. Pour 500ml of water into a medium saucepan and add the soup cube. Bring to a boil.

2. Slice the mushrooms. If using larger varieties such as portobello, cut them in half or into thirds.

3. Rinse the rice in a colander until the water runs clear.

4. Sauté the chopped onions in olive oil, adding a pinch of salt. Cook on low heat for 5 minutes until translucent.

5. Add finely chopped celery, sage leaves, and chopped garlic. Continue cooking until the onion changes color and begins to stick to the pan.

6. Remove the sage after 5 minutes.

7. Add the chopped button and oyster mushrooms to the pan. Cook covered on medium heat until they release their liquid and become golden brown, approximately 15-17 minutes, stirring occasionally.

8. Add the rice and stir. Pour in the white wine and stir again.

9. Allow 5 minutes for the alcohol and some liquid to evaporate.

10. Add 2 ladles of hot broth, stirring until the rice absorbs all the liquid.

11. Add another 2 ladles of broth and stir until the rice is cooked. Season with black pepper to taste.

12. Add the remaining broth.

13. Broth should generally be added gradually every 10 minutes.

14. The finished risotto should be creamy and easily fall off the spoon, cooked to al dente perfection.

15. At the end, add butter and stir for 5 minutes.

16. While some liquid remains on the surface, add grated Parmesan cheese and mix for an additional 2–3 minutes. Garnish with chopped celery leaves.

17. Once everything is well combined, turn off the heat.

18. Cover and let the risotto rest for 5 minutes.

19. Serve the risotto warm, accompanied by a glass of white wine.

Buon appetito!

Risotto with Mushrooms

NOTE:

• You can keep the rest of the risotto at room temperature and use it by the evening.

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