Mushroom Risotto with Parmesan

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushroom Risotto with Parmesan

Ingredients

Water - 4 qt
Green peppercorns - 1 teaspoon
Dried Chinese mushrooms - 1.1 oz
Butter - 8 tablespoons
Fresh Mushrooms - 8.8 oz
Onion - 1 head
Coarse Salt - to taste
Ground Black Pepper - to taste
Arborio rice - 2 cups
Dry White Wine - 1 cup
Grated Pecorino Pepato Cheese - 4.2 oz

Step by Step guide

Step 1

In a pot, combine water, dried mushrooms, and black peppercorns. Bring to a boil, reduce the heat, and simmer for 1 hour. Strain the broth — you should have about 7–8 cups. Return it to the pot and keep warm over low heat.

Step 2

Meanwhile, melt 3 tablespoons of butter in a large saucepan over medium heat. Add thinly sliced fresh mushrooms and sauté for 3 minutes. Transfer to a plate.

Step 3

In the saucepan, melt another 3 tablespoons of butter. Add finely chopped onion and sauté until soft, about 5 minutes. Season with salt, add the rice, and stir for 1–2 minutes. Then pour in the wine and let it evaporate for 3–4 minutes.

Step 4

Pour a ladle of hot broth into the saucepan and let it evaporate, stirring with a wooden spoon. Continue adding broth, allowing it to evaporate, until the rice is cooked, about 30 minutes.