Mushroom Risotto Recipe
Local mushroom, aquarello risotto, 24-month parmesan reggiano.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm while you cook the risotto.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and minced garlic, sautéing until they are translucent and fragrant, about 3-4 minutes.
- 3
- 4
Toast the Rice
Stir in the Aquarello rice, allowing it to toast for about 1-2 minutes until it becomes slightly translucent.
- 5
Add the Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir continuously and allow the rice to absorb most of the liquid before adding more. Continue this process for about 18-20 minutes until the rice is al dente and creamy.
- 6
Finish the Risotto
Once the rice is cooked, remove it from heat. Stir in the remaining tablespoon of butter and the grated Parmesan Reggiano until creamy. Adjust seasoning with salt and pepper to taste.
- 7
Serve
Garnish the risotto with fresh chopped parsley and additional Parmesan if desired. Serve immediately.
