A light aromatic risotto, always up to date since it makes us white-faced in a difficult time.
Our materials are as follows:
- 300 g sliced agaricus mushrooms
- 30 g porcini +20 g morels +20 g golden trumpet +20 porcini soaked in 100 g water
- 1 chopped onion
- 1 clove of garlic, finely chopped
- 2 tablespoons butter
- 100 gr white wine
- 100 g grated parmesan
- 400 g arborio or carolina or carnarolli
- 1.5l vegetable broth
- Salt Pepper
- olive oil
- In a deep pan pour a little olive oil and sauté the onion. Then add the garlic, stir with quick movements so that the garlic does not burn, strain the mushrooms (and keep the water) and put them in the pan together with the agaricus.
- Stir with delicate movements, quench with the wine, add our rice, stir and add the water from the mushrooms and two cups of hot broth. Lower the heat and let the risotto simmer until it absorbs all the liquid, add another cup of broth, salt, pepper and continue the slow cooking for another 15 minutes or so.
- Our risotto is almost ready when our rice has boiled so much that they are pleasant to eat and they keep them in the center for a while.
- Remove from the heat, add a little broth and butter and stir.
I thank Mr. Nektarios Filippopoulos and Fungi Hellas that the mushrooms offered us to make the recipe.