Mushroom Risotto

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First courses

Mushroom Risotto

Prep. time

10 Min.
Skills

easy
Recipe for

4 people

Ingredients for 4 people

Divella superfine arborio rice, 280 g
3 or 4 fresh, firm porcini mushrooms
1 shallot
1/2 glass of white wine
Broth (meat or vegetable), 150 cl
Butter, 50 cl
Parmesan cheese, 100 g
1 sprig of parsley
Divella EVO oil, to taste
Salt, to taste
Pepper, to taste

Made with

Rice and Grain Trio

Super Fine Arborio Rice

Step 1

First clean the fresh porcini mushrooms. Scrape the stem and carefully trim the dirty bits off the base of the stem with a small knife. Remove any dirt with a small brush or a clean cloth (remember that fresh mushrooms should not be washed). Slice the mushrooms lengthwise, leaving them whole or, if too large, separate the stems from the caps.

Step 2

Add finely chopped shallots to a pan and fry in a little oil until translucent. Then add the rice and toast it for a couple of minutes. Pour in the white wine and stir over high heat until the alcohol completely evaporates. Add a ladle of hot stock and simmer the rice, stirring often. Continue by adding stock whenever the rice has absorbed all the liquid. The risotto will take 12-15 minutes to cook.

Step 3

About halfway through cooking, add the mushrooms and stir gently. When the rice is cooked ‘al dente’, turn off the heat and add the butter and grated cheese. Stir and let it rest covered for a couple of minutes.

Step 4

Sprinkle with chopped parsley and ground black pepper, make portions and serve.

Enjoy your meal!