Pioppini mushroom risotto
Published on 9 September 2017
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Ingredients and method
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I was given some splendid pioppini mushrooms, excellent in first courses or with meat. I decided to make risotto.
INGREDIENTS FOR 4
320 g Carnaroli rice
500 g pioppini mushrooms
1 garlic clove
Chopped parsley
1 litre vegetable stock
Extra virgin olive oil
Butter
Grated Parmigiano
Salt
Pepper
First, choose sound, firm pioppini mushrooms.
I remove the earthy ends, halve the larger mushrooms and remove the longer, tougher stalks.
I rinse briefly in cold water and dry them.
I heat oil and a garlic clove well in a large frying pan.
I add the mushrooms, cook for a few minutes and add a glass of water.
I cover and cook for about 20 minutes.
I add salt and pepper and cook for another 10 minutes.
I remove the garlic, add the rice and toast it for a few minutes.
I gradually add the boiling vegetable stock.
I cook until done, about 20 minutes.
I turn off the heat, remove the pan and add a good piece of butter, a grinding of pepper and plenty of Parmigiano. I finish with chopped parsley and mix well, keeping the risotto loose.
Fragrant and creamy, it is ready! I let it rest for a couple of minutes before serving.
INGREDIENTS FOR 4
320 g Carnaroli rice
500 g pioppini mushrooms
1 garlic clove
Chopped parsley
1 litre vegetable stock
Extra virgin olive oil
Butter
Grated Parmigiano
Salt
Pepper
First, choose sound, firm pioppini mushrooms.
I remove the earthy ends, halve the larger mushrooms and remove the longer, tougher stalks.
I rinse briefly in cold water and dry them.
I heat oil and a garlic clove well in a large frying pan.
I add the mushrooms, cook for a few minutes and add a glass of water.
I cover and cook for about 20 minutes.
I add salt and pepper and cook for another 10 minutes.
I remove the garlic, add the rice and toast it for a few minutes.
I gradually add the boiling vegetable stock.
I cook until done, about 20 minutes.
I turn off the heat, remove the pan and add a good piece of butter, a grinding of pepper and plenty of Parmigiano. I finish with chopped parsley and mix well, keeping the risotto loose.
Fragrant and creamy, it is ready! I let it rest for a couple of minutes before serving.
Original source: https://incucinaconlilly.com/2017/09/09/risotto-con-i-pioppini/
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