Risotto with Chiodini Mushrooms
This is a Traditional recipe from Treviso, Italy.
Risotto with Chiodini Mushrooms
For 4 Persons:
305grams Vialone nano or semi - fino maratelli rice
300 grams mushrooms
50 grams butter
1/2 glass oil
one small onion
Parsley (to taste)
400 ml beef stock
Grated grana padano cheese
Chop the onion and parsley and lightly fry in the butter and oil. Dice the mushrooms and add them to the oil and butter, then slowly cook over low heat for 15 minutes.
Flavour with salt and pepper then add the rice. Mix the rice and add some stock, keep adding the stock as the risotto thickens. Continue cooking slowly until the risotto is 'al dente'. Then take the pan off the flame then add a dessertspoon of butter and grated cheese. The rice must remain creamy but 'al dent'
Cover the pan for a few minutes and then serve.
Risotto with Chiodini Mushrooms
For 4 Persons:
305grams Vialone nano or semi - fino maratelli rice
300 grams mushrooms
50 grams butter
1/2 glass oil
one small onion
Parsley (to taste)
400 ml beef stock
Grated grana padano cheese
Chop the onion and parsley and lightly fry in the butter and oil. Dice the mushrooms and add them to the oil and butter, then slowly cook over low heat for 15 minutes.
Flavour with salt and pepper then add the rice. Mix the rice and add some stock, keep adding the stock as the risotto thickens. Continue cooking slowly until the risotto is 'al dente'. Then take the pan off the flame then add a dessertspoon of butter and grated cheese. The rice must remain creamy but 'al dent'
Cover the pan for a few minutes and then serve.
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