Italians Cook It Better 
Gluten Free 
Italian Classics 
Occasions 
- Preparation time
- 20
- Cooking time
- 20
- Serves
- 4
Ingredients
- 11 oz 320 gr Carnaroli rice
- 50 fl.oz 1,5 litres Vegetable stock
- 2 oz 40 gr Butter
- 1 lb 500 gr fresh wild mushrooms
- 1 clove 1 clove Garlic
- 1 tablespoon 1 tablespoon freshly chopped Parsley
- 4 tablespoons 4 tablespoons Extra Virgin Olive Oil
- Salt and Pepper to taste
Preparation
Clean and cut the mushrooms into small slices and sauté for 2-3 minutes over medium heat in a large, heavy saucepan with extra virgin olive oil, garlic and salt. Add the rice and sauté until each grain is translucent. Start adding the vegetable stock little by little, stirring constantly.
As soon as the rice absorbs the stock , add some more, keeping stirring at medium heat, until the rice is tender to the bite but slightly firm in the center. Don’t forget to check the salt.
Rice will cook in 15-18 minutes (look at the indications on the pack).
To obtain a smooth and creamy risotto, remove from the heat and add the butter. Stir energycally for at least a minute. Just before serving, add the parsley, finaly chopped.
Serve hot. This risotto is perfect to be a main dish, or to be served as side with roasted meat.
Enjoy!
Hands down. Finally, a recipe for risotto I’ll use again. Heck, I even have an entire cookbook devoted to risotto, but this beats it, hands down.
Great blog here!
Oh wow! Absolutely delicious! My entire family loved this recipe and ask me to make it often. You have to try it!! Used frozen mushrooms. It worked perfectly.
Wow, awesome blog layout! How long have you been blogging for? you make blogging look easy. The overall look of your website is magnificent, let alone the content!
Thanks for your review… this blog it’s new. I’m actually new to blogging… not as easy at it seams..
You don’t have to have actually tried the recipe to comment on it. I did. It was perfect.
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