My Italian Mushrooms Risotto

Based on 2 ratings

“Some may think that making a risotto is taking a lot of time and is difficult, but is far away from the truth. In less than half an hour, you’ll have a really delicious meal, using just a few poor ingredients. Enjoy it!”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 ml vegetable broth
½ shallot
2 tbsp Extra virgin olive oil
100 g Chiodini mushrooms
120 g Carnaroli rice
20 ml white wine
30 g Butter
30 g Pecorino romano cheese
1 pinch salt
1 pinch pepper
1 sprig Fresh marjoram
  • Step 1/6

    Start by doing a vegetable broth. To reduce the time I use the vegetable stock cubes and for more flavour I add some mushrooms in it.

    Start by doing a vegetable broth. To reduce the time I use the vegetable stock cubes and for more flavour I add some mushrooms in it.

  • Step 2/6

    Once the broth is ready, start with the risotto.

  • Step 3/6

    Clean and cut the mushrooms. In a skillet add the finely chopped shallot and two tablespoon of extra virgin olive oil and cook for around 1 minute. Add the mushrooms and stir for another minute then add the rice and stir well. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

    Clean and cut the mushrooms. In a skillet add the finely chopped shallot and two tablespoon of extra virgin olive oil and cook for around 1 minute. Add the mushrooms and stir for another minute then add the rice and stir well. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

  • Step 4/6

    Start adding a little bit of the broth to the rice, and stir until the broth is absorbed. Continue adding broth just a soup ladle at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

    Start adding a little bit of the broth to the rice, and stir until the broth is absorbed. Continue adding broth just a soup ladle at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

  • Step 5/6

    Remove from heat and add the butter and grated pecorino romano cheese, salt & pepper to taste and garnish with fresh marjoram.

    Remove from heat and add the butter and grated pecorino romano cheese, salt & pepper to taste and garnish with fresh marjoram.

  • Step 6/6

    It is simply delicious!

    It is simply delicious!