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My Italian Mushrooms Risotto

My Italian Mushrooms Risotto

Based on 2 ratings
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"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 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
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!

  • Enjoy your meal!

    My Italian Mushrooms Risotto

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