Mushroom Risotto
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Preparation time: 10 min
Cooking time: 30 min
Servings: 4
Cooking time: 30 min
Servings: 4
Preparation
1.
In a saucepan, sauté the mushrooms in the oil. Season with salt and pepper. Set aside.
2.
In the same saucepan, brown the shallots in butter. Add the rice and cook for 1 minute over medium-high heat, stirring to coat.
3.
Deglaze with the wine and cook over medium heat, stirring until the liquid is almost completely absorbed. Add the broth, about 180 ml (3/4 cup) at a time, stirring frequently. Add broth when the wooden spoon leaves a trace in the rice. After about 20 minutes, the rice should be al dente, having absorbed almost all the liquid and have a creamy consistency.
4.
Add the cheese and mushrooms. Adjust the seasoning. Add truffle oil, if desired.
5.
Season with pepper and sprinkle with Parmesan shavings.
Comments (1)
2011-12-28 23:22:36 | Posted by France Gosselin
Excellent, Mes beaux parents qui adorent les champignons ont adoré! Merci Ricardo
