Risotto with cardoncello mushrooms
Procedure
- 150 g Cardoncelli mushrooms
- 80 g Carnaroli rice
- 30 g Pecorino
- 20 g Butter
- Parsley
- Salvia
- 2 liters vegetable broth
- Extra virgin olive oil
- Fresh spring onion
- White wine (13% vol)
- Prepare a vegetable broth with seasonal vegetables of your choice. Chop 100 g of mushrooms and slice the remaining 50 g (maximum thickness 23 mm).
- Prepare a vegetable broth with seasonal vegetables of your choice. Chop 100 g of mushrooms and slice the remaining 50 g (maximum thickness 23 mm).
- Prepare a vegetable broth with seasonal vegetables of your choice. Chop 100 g of mushrooms and slice the remaining 50 g (maximum thickness 23 mm).
- Prepare a vegetable broth with seasonal vegetables of your choice. Chop 100 g of mushrooms and slice the remaining 50 g (maximum thickness 23 mm).
- Prepare a vegetable broth with seasonal vegetables of your choice. Chop 100 g of mushrooms and slice the remaining 50 g (maximum thickness 23 mm).
- Prepare a vegetable broth with seasonal vegetables of your choice. Chop 100 g of mushrooms and slice the remaining 50 g (maximum thickness 23 mm).
- Prepare a vegetable broth with seasonal vegetables of your choice. Chop 100 g of mushrooms and slice the remaining 50 g (maximum thickness 23 mm).
- Prepare a vegetable broth with seasonal vegetables of your choice. Chop 100 g of mushrooms and slice the remaining 50 g (maximum thickness 23 mm).
- Prepare a vegetable broth with seasonal vegetables of your choice. Chop 100 g of mushrooms and slice the remaining 50 g (maximum thickness 23 mm).
- Prepare a vegetable broth with seasonal vegetables of your choice. Chop 100 g of mushrooms and slice the remaining 50 g (maximum thickness 23 mm).
Prepare a vegetable broth with seasonal vegetables and greens of your choice.
Chop 100g of mushrooms and cut the remaining 50g into strips (maximum thickness 23mm)
Heat a drizzle of oil in a pan and cook the chopped mushrooms thoroughly, seasoning them with salt (you can add a clove of garlic, then remove it). Once cooked, set them aside on a plate.
In the same pan you used to cook the mushrooms, add finely chopped spring onion and a drizzle of oil; brown the onions well.
Add the rice to the pan and toast it; once toasted, deglaze with white wine.
Start cooking the rice with the broth (which must always boil) using the classic cooking method, then gradually add ladles of broth, stirring constantly, until cooked through, then, with the heat off, stir in the butter and pecorino (remember to add salt and taste).
While the rice is cooking, sauté the mushroom slices in a pan with a drizzle of oil until golden brown. Once cooked, place them on a sheet of paper and season with salt.
Finely chop the parsley and sage and add it to about 20g of extra virgin olive oil.
Once the rice is cooked, serve it on a flat plate, garnish with the mushroom slices, and garnish with the oil, sage, and parsley; add black pepper to taste.
Enjoy your meal!
