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Risotto Parmesan and Mushroom

The risotto with Parmigiano Reggiano cheese and Porcini mushroom spread is a delicious dish, with a truly unmistakable flavor: the refined taste of Porcino is combined with the enveloping delicacy of Parmigiano Reggiano. Risotto enhances the combination of these two amazing ingredients.
This recipe is ideal for all those who want to treat themselves to an enveloping and delicate cuddle.


• 2 L of water
• 150 g of celery
• 200 g of carrots
• 200 g of onions
• 150 g of tomatoes
• salt and pepper to taste
• 200 g of Carnaroli rice


Peel the onions and cutthem in half: brownthem for a few minutes on a non-stick pan over high heat.

Carefully wash the celery (removing the leaves), carrots, tomatoes and cut them coarsely; pour all the vegetables, the browned onions and the water in a large pot, adjusting with pepper. Boil for atleast an hour over medium heat.

Season with salt and filter the broth to separate it from the vegetables.
In a saucepan, brown the butter and the finely chopped shallot: add the rice and toast it for a couple of minutes.

Blend with the wine and start adding the stock a little at a time, covering the rice flush. After 20 minutes, or after the cooking time indicated on the package of the rice you are using, add the cream and finish cooking.
Stir in a handful of parmesan.


Difficulty: low

Preparation: 30 minutes

Cooking: 70 minutes

Doses for: 4 people



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