Mushroom Risotto Recipe
local mushroom, summer truffle, grana padano, pea shoot | v, gs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until soft and translucent, about 3-4 minutes.
- 3
- 4
Add Rice
Stir in the Arborio rice, cooking for 1-2 minutes until the grains are well-coated with oil and slightly toasted.
- 5
Incorporate Broth
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish with Cheese
Once the rice is cooked, remove from heat. Stir in the grated Grana Padano cheese, salt, and black pepper. Adjust seasoning to taste.
- 7
Serve
Plate the risotto and garnish with shaved summer truffle and pea shoots. Serve immediately.