Risotto with mushrooms

Risotto with mushrooms is a tasty autumn first course; one of my favorite dishes
Risotto with mushrooms
Risotto with mushrooms is a tasty autumn first course; one of my favorite dishes
Steps
- 1
First, clean the mushrooms, removing the final part of the stem and carefully cleaning them with a damp cloth to remove all the soil; cut them into 4 parts and then into slices; in a non-stick pan cook them in 3 tablespoons of olive oil with a clove of garlic (leave it whole if you prefer to remove it after cooking) for about 10 minutes over medium heat with a flame not too high, add salt.
- 2
Meanwhile, prepare the broth and keep it warm over low heat...
- 3
In a pan, sauté the chopped onion with a drizzle of olive oil and a knob of butter; add the rice and toast for 2 - 3 minutes; deglaze with white wine. Start cooking, adding a ladle of broth, cover; as the broth thickens, add more broth (always one ladle at a time); continue like this until the rice is completely cooked.
- 4
Halfway through cooking, add the previously prepared mushrooms to the rice and add salt (the advice is to taste before adding the salt); when cooked, add a knob of butter and whisk, stirring. Add the grated Parmesan cheese, mix everything together. Distribute some chopped parsley and serve...
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