Risotto al funghi

Name: Risotto al funghi
Yield: 3 servings
Cuisine: American
Ingredients: 2 cups alborio rice; onion; extra virgin olive oil; 1/2 cup white wine; grated parmesan cheese; chopped parsely; 5 cups chicken broth; 2 kinds of mushroom: shiitake and portobello mushrooms

Crisel @cook_7333703

Australia

Dish made by my husband.

Crisel @cook_7333703

Australia

Dish made by my husband.

Saved

Ingredients

3 servings

2 cupsalborio rice
onion
extra virgin olive oil
1/2 cupwhite wine
grated parmesan cheese
chopped parsely
5 cupschicken broth
2kinds of mushroom: shiitake and portobello mushrooms

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Steps

1

In a pan sauté the onions with extra virgin olive oil until it became translucent then add the alborio rice and stir it for like 5 minutes. Splash 1/2 cup of white wine and let it evaporate.
2

On the other pan sauté the mushroom with a little bit of olive oil for 5 minutes and simmer the chicken broth at another pan.
3

While stirring the rice, the simmering broth must be added in the rice little by little until it is absorbed. Repeat the steps, ladle by ladle with the broth until you reach the right texture and consistency of a creamy risotto. (Patience makes an exceptional dish 😉) (Total stirring time is about 20 min) keep the same in a low fire.
4

Add the mushroom, parmesan and parsely
5

Serve with additional parmesan on top.