Mushroom Risotto
13 May 2026
- 350 g risotto rice
- 1.5 L mushroom/risotto stock
- 100 g grated Parmigiano Regianno or Pecorino Romano
- 300 g mushrooms
- 1 dL white wine
- 2 shallots
- 2 cloves garlic
- olive oil
- Slice and fry the mushrooms. Set aside.
- Fry minced shallots and garlic in olive oil.
- Add rice, and cook while stirring until rice start to become translucent on the sides.
- Add white wine, cook for 5 minutes.
- Add stock, little bit at a time, while stirring continuously to avoid sticking.
- Once all the stocks is used (takes around 30 minutes), turn off the heat, and add cheese and mushrooms.
- Stir for a few minutes until the cheese is melted, then serve.