Classic Risotto Recipes


Modern twists on time-honoured favourites.


Four mushrooms risotto


GG041-Risotto ai 4 funghi-MOSIMANN-

What you need

  • [   ] 200 g Gran Gallo Arborio Risotto rice
  • [   ] 20 g butter
  • [   ] 20 g chopped shallot
  • [   ] 0.7 l chicken stock
  • [   ] ½ glass of Champagne
  • [   ] 40 g grated Parmesan
  • [   ] 10 g butter
  • [   ] 20 g chopped shallot
  • [   ] 300 g fresh mushroom (porcine spugnole cantarelli finferli...)
  • [   ] 1 dl veal stock
  • [   ] 1 dl cream
  • [   ] ½ glass Madeira wine
  • [   ] 1 tbs. flour
  • [   ] 1 tuft chive
  • [   ] 1 tbs. lemon juice
  • [   ] salt and pepper

Proposed by: Anton Mosimann


20'
4
Easy

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How to prepare:

To make the mushrooms risotto: sauté the chopped shallot in a heavy bottomed saucepan in 20 g of butter until softened. Add the rice and fry well until transparent. Add ladleful the hot stock, simmer and stir. As the stock is absorbed add more stock when necessary. Continue for about 10 minutes.

 

To make the sauce for mushrooms risotto: sauté the shallot in 10 g of butter in a saucepan, add chopped washed mushrooms, flour and Madeira wine continuing until it the wine has evaporated. Then add the boiling stock, the cream and cook until it has reduced by half. Salt, pepper and add lemon juice. Pour the mushroom sauce in the risotto, add the Champagne and cook for a further 6 minutes.

 

Remove the risotto from the heat, stir in the Parmesan and garnish with chive. Serve.

 
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