Mushroom Risotto

Vegetarian 50 min 4 servings Medium 519 kcal

by Tavolino

A classic, creamy, and flavorful autumn first course, prepared with a mix of fresh mushrooms such as porcini, chanterelles, button mushrooms, and portobello, finished with butter and cheese.

Ingredients

Carnaroli rice 320 g
Porcini mushrooms 180 g
Chanterelle mushrooms 100 g
Button mushrooms 100 g
Portobello mushrooms 100 g
White onions 50 g
Garlic 1 clove
Vegetable broth to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Grana Padano PDO 60 g
Cold butter 60 g

Preparation

1
Heat the vegetable broth and keep it warm.
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
Cut the mushrooms into cubes or slices, removing the gills from the portobellos.
4
Finely chop the 50 g of white onion.
5
In a pan, heat a drizzle of oil with 1 clove of garlic.
6
Add the mushrooms, season with salt, and cook over high heat for 8 minutes.
7
Remove the garlic from the mushrooms and set them aside.
8
In the same pan, heat more oil and sauté the onion until translucent.
9
Add the 320 g of Carnaroli rice and toast it, stirring until the grains are hot.
10
Deglaze with a ladle of hot broth and continue cooking, adding more broth as it is absorbed.
11
3 minutes before the end, add the cooked mushrooms to the rice and add black pepper to taste.
12
Turn off the heat, add 60 g of cold butter and 60 g of Grana Padano.
13
Stir vigorously to combine everything and serve immediately.