MUSHROOM RISOTTO

MUSHROOM RISOTTO

The ingredients:

• 300 g of risotto rice
• 250 g of button mushrooms
• 1 shallot
• 1 clove of garlic
• 2 vegetable stock cubes
• 25 cl of white cooking wine
• 30 g of butter
• Parmesan
• TOMATO FURIFURI

Preparation steps:

1. Finely chop the garlic.
2. Wash the mushrooms and slice them as well.
3. Oil a frying pan and fry the garlic and mushrooms. Cook for about 10 minutes, until the mushrooms are golden brown.
4. Boil 70 cl of water and dissolve the stock cubes in it.
5. In a sauté pan, brown the shallot in 15g of butter. Add the rice, stir, and heat for 1 minute until golden brown. Then add the white wine and let it evaporate.
6. Add the broth ladle by ladle, letting the rice absorb it as you go.
7. Finally, add the mushrooms and the remaining 15 g of butter.
8. Top with FURIFURI TOMATO and enjoy immediately.