Cook a plain risotto, that is, just the rice with wine and stock. At the same time, cook the mushrooms separately with a good lump of butter, half a red Spanish onion and garlic. When the risotto is ready, stir in the mushrooms and a generous handful of parmigiano. Let it sit with the lid on for 10 minutes and serve with a little flat parsley. That it! With risotto, less is best.
I used vialone nano risotto rice which can take a lot of liquid before it loses shape.
Next time, I'll try roasting the mushrooms in the oven so it has a smokier taste.
2 comments:
Sounds delicious. I made one recently with dried Shitake mushrooms which I ground (more or less) and rehydrated with de-alcoholise white wine, which seemed to retain the taste of wine better.
That's an interesting idea - must try it next time. I think a mixture of different mushrooms would be nice too.
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