The risotto with mixed mushrooms is a classic of autumn cuisine, the recipe I propose was sent by friends Stefano and Marisa who live in Rovereto (TN) – The mushrooms (Finferli, mushrooms in blood or Lactarius deliciosus and some porcini) have just been collected by Stefano usually in the mountains of the district.
Ingredienti
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220 g Rise
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500 g Mixed mushrooms
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3 clove of garlic
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1 onion
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1/2 Red Wine
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700 ml broth
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25 g Butter
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30 g Parmesan cheese
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Oil
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Salt
Preparazione
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Mixed mushroom risotto
Clean the mushrooms with a toothbrush, remove the inedible parts and cut them into pieces. Then put a drizzle of oil and a crushed clove of garlic in a pan, add the mushrooms and cook them until they become dark, at the end of cooking add chopped garlic and parsley.
At the same time put the oil in a casserole and the finely chopped onion, brown it and add the rice, toast it for a minute and start adding the broth.
Halfway through cooking, add the mushrooms, stirring repeatedly until cooked. Mix in a knob of butter and a sprinkling of Parmesan.
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All recipes of Amici in the kitchen listed by type in blogs:
http://blog.giallozafferano.it/amicincucina/