INGREDIENTS (x3-4)

  • 320 g Riso Scotti Arborio rice
  • 350 g mixed mushrooms (champignon, king oyster, oyster mushrooms)
  • About 1 liter vegetable broth
  • 100 ml dry white wine
  • 1 small onion
  • 20 g butter
  • 2 tablespoons Parmesan cheese
  • Extra virgin olive oil, as needed
  • Salt, pepper and parsley to taste

    Procedure:
    Start by cleaning and slicing the mushrooms into thin strips. Sauté them in a saucepan with olive oil and finely chopped onion. Cook until lightly browned but not fully done. Set aside.
    In the same saucepan, toast the rice. Deglaze with white wine and let it evaporate. Proceed with the traditional risotto cooking method: add hot vegetable broth, a ladle at a time, allowing each addition to be absorbed before adding more.
    After about 10 minutes, add the mushrooms and a handful of finely chopped parsley. Cook for another 5 minutes, then season with salt and pepper to taste.
    Remove the saucepan from the heat and stir in the butter and grated Parmesan to make the risotto creamy. Let it rest for a couple of minutes, then serve. Garnish each plate with a few crumbled walnuts, a drizzle of olive oil, and a sprinkle of parsley, if desired. Enjoy this festive and flavorful dish!