CLASSIC

Mushroom Risotto

MEDIUM | 30 minutes

Presentation

Risotto ai Funghi is one of the best and popular main courses of Italian cuisine, perfect for lunch or dinner. To prepare mushroom risotto you can choose champignon or porcini mushrooms, or even dried mushrooms. The preparation of mushroom risotto is quick, but to make it tasty and special, the ideal is to prepare a fresh vegetable broth.

The special touch? The cream with a knob of butter and grated Pecorino Pinna that will make your Mushroom Risotto super creamy and tasty!

Ingredients

4 people
  • Carnaroli rice 280 gr.
  • Fresh mushrooms 4
  • White wine ½ glass
  • Vegetable broth 150 cl
  • Garlic 2 clove
  • Butter 50 gr.
  • Grated Pecorino Romano PDO 100 gr.
  • Grated Gran Pecorino 100 gr.
  • Oil q.b.
  • Salt q.b.
  • Parsley
  • Black pepper q.b.

Method

1

First let's prepare the mushrooms. After cleaning them well, cut them into pieces that are not too small, otherwise they may reduce too much during cooking.

2

Take a bunch of fresh parsley and chop it into small pieces. Use it as much as you like and add it to the mushrooms you are going to cook.

3

Now take a pan, add oil and two cloves of garlic. Let them go for a few minutes over medium heat and start preparing the sauce to flavor the mushroom risotto.

4

Now in a pan pour the chopped mushrooms, parsley and season with oil, pepper and salt to taste.

5

Pour the Carnaroli rice into the sauce in the pan, and start cooking gradually adding the vegetable broth previously prepared (* In case you don't have time to prepare it, you could use a ready-made broth or a stock cube for vegetable broth).

6

When the rice is almost cooked, proceed with creaming. Add the butter and Pecorino Pinna cheese at will until it reaches a harmonious super creamy consistency.

7

Plate up the risotto and add a sprinkling of Pecorino Pinna to taste. Enjoy your meal!

Pinna Formaggi

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