Risotto al Funghi
PREP TIME:
10
TOTAL TIME:
85
SERVINGS
2
Ingredients
- 2 cups wild mushrooms
- 2 Tablespoons olive oil
- 1 Tablespoon chopped flat leaf Italian parsley
- 1 medium shallot minced
- ¼ cup of olive oil
- 1 ½ cups Arborio rice
- 1 cup of good, dry white wine
- 1 quart of mushroom stock
- 1 Tablespoon unsalted butter
- ¼ cup Hood Heavy Cream
- 2 Tablespoons parmigiano reggiano
- Kosher salt
- Black pepper
Directions
-
STEP 1
Clean the mushrooms, gently scrubbing them to remove any remaining dirt. Then dice and sauté 3/4 of them in a pan with 2 Tablespoons of olive oil, chopped parsley, salt, and pepper for 4-5 minutes.
-
STEP 2
In a saucepan, brown the minced shallot in the remaining olive oil; after 2-3 minutes add the rice and brown it for a little less than 1 minute.
-
STEP 3
Add 1/2 cup of white wine, let it evaporate, then add the broth, little by little, stirring constantly.
-
STEP 4
After 12-13 minutes, add in the sautéed mushrooms along with a Tablespoon of butter, ¼ cup of Hood heavy cream and 2 Tablespoons of grated cheese.
-
STEP 5
Turn off heat after 1 minute, and spoon into two bowls.
