Risotto de Setas

Ingredients for 6 people:

1 onion

1 clove of garlic

300g mushrooms

400g Arborio or Carnoli rice

50ml White Wine

1200ml approx. of meat, vegetable or chicken broth (ml of broth is approximate; always try rice after 15 minutes of cooking)

80g cold butter or extra virgin olive oil

80g grated parmesan cheese

salt

Elaboration:

Add the oil or butter and sauté the onion in squares and chopped garlic, when they begin to darken color add the mushrooms (boletus, mushrooms) chopped and sauté until they have a nice toasted color. We booked some mushrooms to decorate the final platoal. Add the rice, lower to a medium heat and let it take a light golden color (pearly). Add the wine until the alcohol evaporates. Once the rice is dried, gradually add the hot broth and stir. As it is consumed, add more broth. The rice is tested and when it is already “aldente”, we put out the heat and add the chopped butter and cold, we stir the rice with enveloping/swirly movements. when the butter is melted, the parmesan is added, in the same way as the butter.

Season with salt, always at the end (because the cheese naturally adds salt).

Serve the risotto on a plate accompanied by some reserved mushrooms and a few slices of Parmesan on top, removed with a peeler. Accompany with a little of the breadcrumbs.