Mushroom risotto

Mushroom with white wine and cheese , creamy for any occasion

I am making mushroom risoto and for that I’m choosing this type of mushrooms. You can choose any you like and uh I will need parmesan, pecorino romano, butter, scallions, parsley, garlic, shallot, um I’m using arbora rice, white wine, salt, white pepper, and olive oil. I just put a little bit oil and shallot. And I’m going to sauté just for a couple of seconds. I add one and 1/2 cup of the rice and and I’m going to tossed them with the shallots, just for a little bit. And another dish, I just put a little bit butter and u I’m toasting mushrooms. And then I have some dry mushrooms that I’m going to use too. So I’m going to combine with uh this other mushrooms. And after a minute or two, I’m going to add some white wine and wait until it evaporated. And I add mushrooms and the juice that I put like the dry mushrooms. I’m going to put now a little bit in the with the rice. I’m adding garlic. I have a three cloves of garlic here. Mixing all of that. And then slowly I’m adding chicken stock and salt, white pepper, and try for the taste if you need more salt or if you need more pepper. And every time when the rice is dry, we add another chicken stock. And we’re going to do it until rice is almost done. When the rice is almost done, I’m getting two spoons of butter and mix. And I’m going to add parsley mix. And I’m going to add parmesan. And and mix all the time until it does get very very creamy. And I think I decide to to put a little bit black pepper. You don’t have to when you serve it for gas, but I kind of like white pepper is good, but it’s mild. I need a little bit black pepper. and keep mixing until you don’t get like really creamy creamy risotto. And this is our risoto. It’s very creamy and it’s uh it tastes really good. You need to try it.