Mushroom Risotto

Preparation

1. 1
   Step 1

   Heat the vegetable broth and keep it warm.

2. 2
   Step 2

   Clean the 180 g of porcini, 100 g of chanterelles, 100 g of button mushrooms, and 100 g of portobello mushrooms, removing any dirt.

3. 3
   Step 3

   Cut the mushrooms into cubes or slices, removing the gills from the portobellos.

4. 4
   Step 4

   Finely chop the 50 g of white onion.

5. 5
   Step 5

   In a pan, heat a drizzle of oil with 1 clove of garlic.

6. 6
   Step 6

   Add the mushrooms, season with salt, and cook over high heat for 8 minutes.

   Timer · 8 min
7. 7
   Step 7

   Remove the garlic from the mushrooms and set them aside.

8. 8
   Step 8

   In the same pan, heat more oil and sauté the onion until translucent.

9. 9
   Step 9

   Add the 320 g of Carnaroli rice and toast it, stirring until the grains are hot.

10. 10
    Step 10

    Deglaze with a ladle of hot broth and continue cooking, adding more broth as it is absorbed.

11. 11
    Step 11

    3 minutes before the end, add the cooked mushrooms to the rice and add black pepper to taste.

    Timer · 3 min
12. 12
    Step 12

    Turn off the heat, add 60 g of cold butter and 60 g of Grana Padano.

13. 13
    Step 13

    Stir vigorously to combine everything and serve immediately.