Risotto Ai Funghi Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth and keep it warm over low heat.

2. 2

   Sauté the Vegetables

   In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until onions are translucent. Stir in wild mushrooms and cook until softened.

3. 3

   Cook the Rice

   Add Arborio rice to the skillet, stirring for 2-3 minutes until the rice is lightly toasted. Then, add a ladle of warm vegetable broth and stir until absorbed.

4. 4

   Add More Broth

   Continue adding broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Incorporate Asparagus and Peas

   During the last 5 minutes of cooking, add the chopped asparagus and green peas to the risotto.

6. 6

   Finish the Risotto

   Once the rice is cooked, stir in grated Parmesan cheese, salt, and black pepper. Adjust seasoning as needed.

7. 7

   Prepare Crispy Zucchini

   In a separate pan, heat olive oil and fry the zucchini slices until golden and crispy. Remove and drain on paper towels.

8. 8

   Serve

   Plate the risotto, topping with crispy zucchini and a drizzle of truffle oil. Serve hot.