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    Mixed mushroom risotto with grated Grana Padano

    Group 393Medium
    Group 3824 people
    T345 min


    • 240 g Carnaroli rice
    • 100 g Grana Padano
    • 400 g mixed mushrooms
    • parsley
    • 80 g butter
    • salt
    • 1/2 glass white wine
    • 1/2 white onion
    • pepper
    • 1 l vegetable stock


    STEP 1

    Clean and dice the mushrooms. In a saucepan, sweat the chopped onion in a drizzle of extra virgin olive oil. Add the mushrooms and cook for 5 minutes. Season with salt and pepper.

    STEP 2

    Add the rice and let it toast lightly stirring often.
    Add the wine and let evaporate, then add a ladle of boiling stock. Cook the rice by adding ladles of stock as and when needed.

    STEP 3

    When the rice is cooked, stir in a pat of butter, the grated Grana Padano, and the finely chopped parsley. Garnish with ground pepper and serve immediately.