One of the most famous Italian risottos, the one with mushrooms is a classic in many gourmet restaurants. You can use any variety you like: porcini, champignons, chanterelles or a mix of them…
Ingredients (for 2)
- 1 cup white rice (about 180 gr or 6 oz)
- 1/2 cup chanterelle mushrooms
- 1/2 cup champignon mushrooms
- 3 cups vegetable stock
- 2 tbsp grated Parmesan cheese
- 1 shallot
- 1/4 cup white wine
- 2 tbsp butter
- 2 tbsp olive oil
- chili powder
Directions
- Wash and pat dry the mushrooms, removing any black dots from the stem
- Coarsely chop and reserve them to a bowl
- In a deep saucepan, bring vegetable stock to a simmer, lower the heat and leave it there simmering
- Thinly dice the shallot and stir fry in olive oil until translucent (use a large pan, you will use this one to cook the rice…)
- Add the mushrooms and the chili powder, stir to coat with the oil and sauté for 2-3 minutes
- Stir in the rice and toast it at high heat until warm (another couple of minutes)
- Add the wine, and stir continuously until absorbed (about 1 minute)
- Using a ladle, add the hot vegetable stock in small quantities, stirring continuously, until absorbed
- When the rice is cooked through, but remains slightly firm to the bite, remove from the heat
- Add the butter and Parmesan cheese, and stir rapidly to make it creamy
- Let it rest for a couple of minutes and then serve!
Tips from the Chef
- To check if the rice has been toasted enough time before adding the wine, you can touch it with the back of your finger: if it’s hot you can add the wine
- Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto
- Use the Italian rice variety “Carnaroli” for the best result
Cambooza 