Mushroom risotto in a cauldron

If you are tired of pilaf or plain rice porridge, we recommend trying mushroom risotto – a very tender and extraordinarily tasty Italian dish. The risotto recipe is simple, and it cooks quite quickly. Be sure to make it!

The signature creamy consistency is the calling card of this dish. Every grain of rice absorbs the broth and acquires a velvety, creamy structure, while remaining soft on the outside and just slightly firm inside.

INGREDIENTS FOR 4 SERVINGS

Arborio rice 400 g. Champignons 500 g. (finely chopped) Onion 1 pc. (peeled, finely chopped) Garlic 3 cloves (crushed, peeled, finely chopped) Dry white wine 300 mL. Parsley ½ bunch (finely chopped) Parmesan cheese 200 g. (cut into large pieces and blitzed in a blender) Butter 100 g. Olive oil 50 mL. Boiling water 1.5 L. Salt, pepper to taste

Melt the butter (25 g) in a cauldron and fry the mushrooms until half-cooked, 2–3 min. Set the mushrooms aside.

Melt the butter (25 g) again and add the olive oil. Fry the garlic and onion until golden. Add the rice and fry for 3 min.

Pour in the wine and evaporate it, stirring constantly, for about 5 min.

Pour in the boiling water in small portions and evaporate the liquid, stirring constantly. Then pour in a little boiling water again, and so on until the rice is done.

Return the mushrooms to the cauldron and stir. Then add the cheese and herbs, add the remaining butter, stir, leave for a couple of minutes and serve immediately.

Bon appetit!

Tip: use only special risotto rice, it should be starchy. It is best to use a hard cheese.