Risotto with mushrooms
• 400 gr rice
• 300 gr mushrooms (it'll be better if you use different varieties of mushrooms)
• 1 onion
• 1 clove garlic
• parsley
• about 1 litre of stock or hot water
• grated parmisan cheese
• butter
• olive oil
• salt and pepper.
Slice the onion finely, peel the garlic and cook together in a few spoons of olive oil, with a small piece of butter. Remove garlic, add the mushrooms, which have been rinsedunder running water and sliced, and some finely chopped parsley. Flavour with a little salt and pepper and cook for about 30 minutes, adding some hot stock (or water) if necessary. Add the ricse and cook, adding stock or water at the time it becomes absorbed. Once the rice is cooked, sprinkle with grated parmisan cheese and add a knob of butter, stir well and leave to rest for a minutes. Transfer the risotto to a soup turren and sprinkle with chopped parsley before serving.
• 300 gr mushrooms (it'll be better if you use different varieties of mushrooms)
• 1 onion
• 1 clove garlic
• parsley
• about 1 litre of stock or hot water
• grated parmisan cheese
• butter
• olive oil
• salt and pepper.
Slice the onion finely, peel the garlic and cook together in a few spoons of olive oil, with a small piece of butter. Remove garlic, add the mushrooms, which have been rinsedunder running water and sliced, and some finely chopped parsley. Flavour with a little salt and pepper and cook for about 30 minutes, adding some hot stock (or water) if necessary. Add the ricse and cook, adding stock or water at the time it becomes absorbed. Once the rice is cooked, sprinkle with grated parmisan cheese and add a knob of butter, stir well and leave to rest for a minutes. Transfer the risotto to a soup turren and sprinkle with chopped parsley before serving.
