INGREDIENTS FOR 4 PEOPLE:

  • 290 g Carnaroli rice
  • 35 g cleaned shallots
  • 180 g cleaned button mushrooms
  • 180 g cleaned chanterelle mushrooms
  • 130 g shimeji mushrooms
  • 80 g grated Parmesan cheese
  • 70 g cold butter
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • Basil or parsley leaves for decoration
  • 1 liter hot vegetable broth

PROCEDURE:

  • Slice the button mushrooms and chanterelle mushrooms, and finely chop the shallots. Sauté them in a non-stick pan with a drizzle of olive oil. When they are lightly browned, add the mushrooms and half a glass of boiling water. Let it cook for 15 minutes over low heat, adjusting salt and pepper.
  • In a non-stick saucepan, toast the Carnaroli rice for a couple of minutes. As soon as it becomes translucent, pour in the vegetable broth and let it cook. After 7 minutes of rice cooking, add the mushrooms and continue cooking the risotto, adding broth whenever it is absorbed. Adjust the salt.
  • When the risotto is ready, remove it from the heat and cream it with cold butter and Parmesan. Serve hot, garnished with basil or parsley leaves.