Preparation Time: 10 min. Cooking Time: 30 min. Serves 4
Ingredients:
250 grams Arborio Rice
250 grams Chestnut Mushrooms Sliced
175 ml Dry White Wine
2 Vegetable Stock Cubes
750 ml Water
3 tbsp olive Oil
2 Shallots Finely Chopped
2 Garlic Cloves, Finely Grated
50 grams Parmigiano-Reggiano Freshly Grated
3 tbsp Butter
3 tbsp Chives Finely Chopped
1 tsp Black Pepper Freshly Ground
Salt to taste
Method:
In a saucepan, boil the water with the vegetable stock cubes, then lower the flame.
Meanwhile, in a large saucepan, heat 1½ tbsp of oil on a medium-high flame. Add the mushrooms and cook until soft, adding salt and black pepper. Remove the mushrooms and their liquid and set aside.
In the same pan, add the rest of the oil and a tablespoon of butter, add the chopped shallots and garlic, and cook until the shallots are soft.
Add the arborio rice and cook for a minute, then pour in the wine, continually stirring until it is fully absorbed and evaporates.
Add ½ cup of stock to the rice and stir until absorbed. Continue adding ½ cup of stock at a time, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Stir in the mushrooms with their liquid, and the rice should start to become creamy, plump, and tender; by the time the final quarter of stock is added, it should be almost cooked.
Continue stirring until the rice is cooked. Take the pan off the heat, add the butter, grated Parmigiano cheese, and chives, and mix well until the butter and cheese have combined.
Garnish with some grated Parmigiano and chopped chives and serve hot.
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