Mixed mushroom risotto
Heat 4 tablespoons of oil with the peeled garlic clove in a large and tall pot or saucepan over medium heat.
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Cooking tools:
- Stove
- Pot
- Cutting board
- Chef's knife
- Mixing bowl
- Ladle
- Wooden spoon
- Grater
- Measuring spoon
- Measuring cup
- Kitchen scale
Ingredients
- 340 g Carnaroli, Arborio, or Vialone Nano rice
- 400 g frozen Granmisto mixed mushrooms
- Extra virgin olive oil
- 1 clove of garlic
- Salt
- pepper
- 1 small white onion, finely chopped
- 1 1/2 l hot vegetable broth
- 1/2 glass dry white wine
- 50 g butter, cold
- 50 g grated Parmigiano cheese
- fresh parsley, finely chopped
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