Mushroom Risotto

Ingredients

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• Carnaroli Risotto Rice Carnaroli Risotto Rice 160g 3/4 cup
• Garlic Garlic 1/2 clove 1/2 clove
• Yellow Onion Brown Onion 1 1
• Oyster Mushrooms Oyster Mushrooms 160g 2 cups
• Vegetable Stock Vegetable Stock 1 tbsp 1 tbsp
• Water Water 2250ml 9 cups
• Olive Oil Olive Oil 3 tbsp 3 tbsp
• Ground Black Pepper Ground Black Pepper 2 pinches 2 pinches
• White Wine White Wine 2 tbsp 2 tbsp
• Organic Butter Organic Butter 1 knob 1 knob
• Table Salt Table Salt seasoning seasoning
• Fresh Parsley Fresh Parsley handful handful
• Parmesan Cheese Parmesan Cheese 2 tbsp 2 tbsp

Instructions

1. 1.Fill a pot with 2.25 litres of water. Put it on the stove over medium-high heat and melt 1 tbsp of unsalted vegetable stock into it. Keep it at a low boil until the risotto is done.
2. 2.Roast the rice in a metal pan (try to avoid nonstick pans, a sauteuse is the best fit) on a high heat for 2-3 minutes. Don't use oil.
3. 3.Keep moving it with a wooden spoon or by tossing every 10 seconds. Put the rice aside when done.
4. 4.Peel and dice the onion and garlic, lightly fry them in 1tbsp of olive oil and put aside.
5. 5.Clean the mushrooms, then cut them or simply tear them apart by hands in large chunks and, using the same pan or pot you're cooking the rice into, light fry them on a medium heat for 3-4 minutes. Add the rice, let it fry few seconds and splash with half a glass of white wine. When the wine is almost completely absorbed, turn down the heat, and slowly add the stock 1 ladle at a time stirring with a wooden spoon. Making sure the rice doesn't stick to the bottom of the pan, keep stirring for the whole cooking process. Add the onion and garlic prepared earlier.
6. 6.When the rice has absorbed most of the stock water, add another ladle of it. Repeat doing so until the rice is thoroughly cooked: remember to season with salt each time you add the stock, and check the saltiness by tasting frequently.
7. 7.When the rice is cooked, season with the ground pepper and turn off the heat.
8. 8.Add the fridge cold butter (can substitute with olive oil) to the heat and stir vigorously. If you like, you can add some grated parmesan or another fat rich cheese. At this point the consistency should be creamy while the rice grains must remain intact. If it seems too dry, add a little more of the stock water and let absorb while still stirring. Cover with the lid and let it rest for 1 minute.
9. 9.Serve and garnish with two pinches of finely chopped parsley.

Nutritional Information

• Calories:
  634
• Fat:
  33g
• Sodium:
  292mg
• Carbs:
  72g
• Sugar:
  3g
• Protein:
  11g