Mushroom Risotto
First courses
Mushroom Risotto
  • Prep. time
    10 Min.
  • Skills
  • Recipe for
    4 people
Ingredients for 4 people
  • Divella superfine arborio rice, 280 g
  • 3 or 4 fresh, firm porcini mushrooms
  • 1 shallot
  • 1/2 glass of white wine
  • Broth (meat or vegetable), 150 cl
  • Butter, 50 cl
  • Parmesan cheese, 100 g
  • 1 sprig of parsley
  • Divella EVO oil, to taste
  • Salt, to taste
  • Pepper, to taste
Made with
Rice and Grain Trio
Super Fine Arborio Rice
Step 1
First clean the fresh porcini mushrooms. Scrape the stem and carefully trim the dirty bits off the base of the stem with a small knife. Remove any dirt with a small brush or a clean cloth (remember that fresh mushrooms should not be washed). Slice the mushrooms lengthwise, leaving them whole or, if too large, separate the stems from the caps.
Step 2
Add finely chopped shallots to a pan and fry in a little oil until translucent. Then add the rice and toast it for a couple of minutes. Pour in the white wine and stir over high heat until the alcohol completely evaporates. Add a ladle of hot stock and simmer the rice, stirring often. Continue by adding stock whenever the rice has absorbed all the liquid. The risotto will take 12-15 minutes to cook.
Step 3
About halfway through cooking, add the mushrooms and stir gently. When the rice is cooked ‘al dente’, turn off the heat and add the butter and grated cheese. Stir and let it rest covered for a couple of minutes.
Step 4
Sprinkle with chopped parsley and ground black pepper, make portions and serve.
Enjoy your meal!
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