#Yellow #Risotto with #Mushrooms by #Chef #Teo

The Risotto is one of my favorite plates and this is the most common ways of cooking rice in Italy. Is usually a primo (first course), served on its own before the main course, but risotto alla milanese, pronounced [ɾiˈzɔtːo alːa milaˈneːze], is often served together with ossobuco alla milanese. This is a special recipe by our friend  Chef Teo, a classic Risotto alla milanese with mushroom…delicius!!! altAmBJkBdgLqtSYYZMq5Y-xn_5kNhhlVgDUOTWDlttYTBy   Ingredients:

  • A shallot, finely chopped
  • 2 tablespoons of  Cervanos’s extravergin olive oil
  • 200 g mushroom
  • 300 g rice, for example Arborio or Carnaroli
  • A packet of saffron
  • Broth
  • Parmigiano
  • A glass of white wine
  • 2 tablespoons of minced parsley
  • Butter
  • Salt & pepper to taste
  • Parsley

Time: 10 min preparation, 16-18 min cooking

Difficulty: medium

Preparation:

– Put mushrooms in a pan with oil, garlic and parsley

– Sauté the shallot in the oil with salt (will prevent burns it)

– When it has wilted and become golden, add the rise

– Mix and when it’s toasted put the white wine with the fire high

– Add a ladle of the broth

– Add mushrooms

– Cook for 16-18 minutes with fire medium

– Stirring and adding broth as the rice absorbs it

– Shortly before the rice reaches the “al dente” stage, stir in the saffron mixture

– When it does stir in the remaining butter, the cheese, and the parsley with no fire

Buon appetito!

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