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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
    80 g butter
    1/2 glass white wine
    1/2 white onion
    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.