Simple Mushroom Risotto
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
A little tip — if you're not sure about your pot, it's better to keep an eye on it to prevent burning.
Ingredients
- Arborio rice - 14.1 oz
- Morels - 8.8 oz
- Chicken Broth - 1 qt
- Grated Pecorino Pepato Cheese - 3.5 oz
- Onion - 2 pieces
- Basil - 0.4 oz
- Oregano - 0.4 oz
- Apple Wine - 1 cup
- Olive Oil - to taste
Step by Step guide
Step 1
In a skillet, heat the olive oil, add chopped onion, basil, and oregano. Rinse the mushrooms and sauté for 10–15 minutes.
Step 2
In a ceramic pot, heat olive oil, add finely chopped onion. When the onion becomes translucent, add the rice. Stir constantly until the rice changes color slightly after about 5–7 minutes.
Step 3
Pour in the cup of wine. Wait for it to evaporate. Once the wine has evaporated, add a ladle of hot chicken broth, waiting for it to evaporate. Add more broth, then the sautéed mushrooms. Stir constantly, waiting for this portion of broth to evaporate. Continue adding broth and evaporating until all is used.
Step 4
Grate the Parmesan cheese. Add half directly to the risotto while cooking. Use the remaining half for garnish when serving.
Step 5
When all the broth is used, reduce the heat to low for about 5 minutes, covered.
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