Risotto Ai Funghi (gf Upon Request) Recipe

Directions

1. 1

   Prepare the Broth

   In a medium saucepan, bring the vegetable broth to a simmer over low heat. Keep it warm as you prepare the risotto.

2. 2

   Sauté the Mushrooms

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasonal mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Season with salt and black pepper to taste. Remove from the skillet and set aside.

3. 3

   Sauté the Aromatics

   In the same skillet, add the remaining tablespoon of olive oil. Add the chopped shallots and sauté until translucent, about 3 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

4. 4

   Toast the Rice

   Add the Acquerello Carnaroli rice to the skillet with the aromatics. Stir for about 2 minutes until the rice is slightly translucent and well-coated with oil.

5. 5

   Deglaze with Wine

   Pour in the white wine and stir continuously until most of the liquid has evaporated.

6. 6

   Add the Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.

7. 7

   Stir in Cheese and Mushrooms

   Once the rice is cooked to your liking, remove the skillet from heat. Stir in the grated Parmigiano-Reggiano cheese and the sautéed mushrooms. Adjust seasoning with salt and black pepper to taste.

8. 8

   Garnish and Serve

   Serve the risotto hot, garnished with fresh parsley. Enjoy your Risotto ai Funghi!