Risotto With Girolle Mushrooms And Aged Parmesan Recipe

Cooking Instructions

1. 1

   Preparation of Ingredients

   Clean the girolle mushrooms with a damp cloth and slice them. Finely chop the shallots and garlic. Grate the aged Parmesan cheese and set aside.

2. 2

   Sautéing Mushrooms

   In a large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced girolle mushrooms, season with salt and pepper, and sauté until golden brown. Remove the mushrooms from the pan and set aside.

3. 3

   Cooking Shallots and Garlic

   In the same pan, add the remaining olive oil and butter. Add the chopped shallots and garlic, cooking until soft and translucent.

4. 4

   Toasting the Rice

   Add the Arborio rice to the pan and stir for about 2 minutes until the grains are slightly translucent.

5. 5

   Adding Wine

   Pour in the white wine and stir until it has mostly evaporated.

6. 6

   Adding Broth Gradually

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

7. 7

   Finishing the Risotto

   Once the rice is cooked, stir in the sautéed girolle mushrooms, grated Parmesan cheese, and adjust seasoning with salt and pepper. Mix in fresh parsley before serving.