When Nobody’s Watching, Italians Cook Like This

Ingredients:
– 200g Italian rice (such as Arborio or Carnaroli)
– 300g mixed mushrooms (such as shiitake, button mushrooms, oyster mushrooms)
– 1/2 white onion (finely chopped)
– 1 garlic clove
– 50g butter
– 50g grated Parmesan cheese
– Approximately 1L hot vegetable broth or water
– Olive oil
– Small amount of black truffle powder (optional)

Instructions:
1. Dice mushrooms, heat olive oil and sauté garlic slices until fragrant. Add mushrooms and stir-fry for 8-10 minutes until golden. Set aside
2. In a deep pot, melt half the butter and sauté onions until translucent
3. Add rice and stir-fry for 2 minutes. Gradually add hot broth while continuously stirring for 15-18 minutes
4. Add cooked mushrooms in the last 2 minutes. Remove from heat and mix in remaining butter and Parmesan
5. Garnish with reserved mushrooms and black truffle powder

#Risotto #mushroomrisotto #Italiancuisine #easydinner #afterworkdinner

Have you ever wondered what Italians usually hit at home? Rot. No. Okay, I don’t care. Hear me out. Anyway, this is the real food we make when nobody’s watching. First, cut out the mushrooms to the same size. Then into a hot pan with olive oil and garlic. We need to evaporate all the water. Meanwhile, soft and finally chop on butter. Add the rice and toss for 2 minutes until it transluc. Then add broth or even water is fine, but little by little. Okay, stir and add more when it dries out. In 20 minutes, it’s ready. And here comes the best part, the mantika. Off the heat, first cold butter and then when melted, add. If you feel refined like me, top with pen fried mushroom and black truffle powder. Good morning.