Risotto with Mushrooms (Risotto Coi Funghi)
Instructions
Clean the mushrooms; Cook in 30 g butter, seasoning with salt and pepper.
Make a mixture with 1/2 clove of garlic and parsley and keep aside.
Fry the onion with remaining butter, add the rice and toast; merge all the boiling broth, stir once and cover.
5 minutes before cooking combine mushrooms, chopped and cheese.
Stir and serve.
Ingredients and dosing for 4 persons
- 350 g of vialone nano rice not shined
- 200 g of ovoli funghi porcini and mushrooms
- 60 g of butter
- 100 cl of beef broth
- Grated parmesan cheese
- 1/2 clove of garlic
- Finely chopped onion
- Salt
- Pepper
- Parsley