Hello my dear readers,
And if it’s Friday it’s time for another easy but super delicious recipe.
Today I’ll share with you my mushrooms risotto. Some may think that making a risotto is taking a lot of time and is difficult, but is far away from the truth. In less than half an hour, you’ll have a really delicious meal, using just a few poor ingredients. I have used chiodini mushrooms but you may use porcini or any other wild mushrooms. I don’t recommend champignon mushroom as are pretty mild in taste. For the rice is important to use only Carnaroli or Arborio to get a creamy al dente risotto.
Ingredients:
- vegetable broth
- half shallot
- extra virgin olive oil
- chiodini mushrooms
- Carnaroli rice
- white wine
- butter
- pecorino romano cheese
- salt & pepper
- fresh marjoram
How to do it:
Start by doing a vegetable broth. To reduce the time I use the vegetable stock cubes and for more flavour I add some mushrooms in it.
Once the broth is ready, start with the risotto.
Clean and cut the mushrooms.
In a skillet add the finely chopped shallot and two tablespoon of extra virgin olive oil and cook for around 1 minute.
Add the mushrooms and stir for another minute then add the rice and stir well. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Start adding a little bit of the broth to the rice, and stir until the broth is absorbed. Continue adding broth just a soup ladle at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat and add the butter and grated pecorino romano cheese, salt & pepper to taste and garnish with fresh marjoram.
It is simply delicious.
Enjoy it! 😉
Italian Mushrooms Risotto
Easy, comfy and delicious mushrooms risotto.
Ingredients
- vegetable broth
- half shallot
- extra virgin olive oil
- chiodini mushrooms
- Carnaroli rice
- white wine
- butter
- pecorino romano cheese
- salt & pepper
- fresh marjoram
Directions
- Start by doing a vegetable broth and for more flavour add some mushrooms in it.
- Clean and cut the mushrooms.
- In a skillet add the finely chopped shallot and two tablespoon of extra virgin olive oil and cook for around 1 minute.
- Add the mushrooms and stir for another minute then add the rice and stir well. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
- Start adding a little bit of the broth to the rice, and stir until the broth is absorbed. Continue adding broth just a soup ladle at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat and add the butter and grated pecorino romano cheese, salt & pepper to taste and garnish with fresh marjoram.
Enjoy 😉 😋
One serving of 200g mushrooms risotto has around 415 calories. Enjoy it!
Have a wonderful weekend!