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Categories:Viewed: 58 - Published at: 6 years ago
Ingredients
- 500 g carnaroli rice
- 50 g butter, to start
- 10 ml extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 100 g mushrooms, finely sliced
- 100 ml dry white wine
- 2 liters chicken stock
- 100 g butter, to finish
- 100 g parmigiano-reggiano cheese, finely grated
- sea salt (to season)
Method
- In a large pan heat butter and oil, add onions and saute until transparent.
- Add garlic and mushrooms.
- Add rice and stir until transparent.
- Add wine, allowing it to evaporate.
- Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
- Keep adding stock, a little at a time, until rice is almost cooked.
- Remove from heat, season and finish with butter and parmesan.
- Rest it for five minutes with the lid on, then serve.
