Risotto with Wild Mushrooms and Carolina Rice

SERVINGS: 5

COOKING TIME: 20 – 30 MINUTES

INGREDIENTS

• 350g Carolina Rice Tyroleza
• 150g Grated Parmesan
• 350g Fresh White Mushrooms
• 40g Dried Wild Mushrooms
• 100g Portobello Mushrooms or another type
• 2 Garlic Cloves
• 40g Onion
• 60g Olive Oil
• 100g Butter
• 1 tbsp Chopped Parsley
• 100g White Dry Wine
• 2 Chicken Stock Cubes
• Salt
• Pepper

INSTRUCTIONS

1. To start the recipe for Risotto with mushrooms, dissolve the chicken stock cubes in 1½ liters of hot water and bring to a boil. Set aside for a while.
2. Soak the dried wild mushrooms in 100 ml of lukewarm water.
3. Crush the garlic, clean, and finely chop the parsley.
4. Cut the mushrooms into large pieces.
5. Sauté the garlic in a pot with olive oil and remove it.
6. In the same pot, sauté the onions with some extra olive oil and half of the butter.
7. Add the rice and deglaze with white wine.
8. Let it cook, gradually adding the chicken stock. After 7-8 minutes, add the mushrooms and incorporate the soaked mushrooms after draining them well. Taste and add salt and pepper as needed.
9. Once the rice is cooked, remove the pot from the heat. If necessary, add extra chicken stock; the rice should not be dry.
10. Bind with the remaining butter, grated Parmesan, and add the parsley.
11. Cover and let it rest for 2 minutes before serving.