Organic portobello mushroom risotto
A creamy organic risotto with sautéed portobello mushrooms, white wine, and fresh curly parsley, finished with grated Pecorino cheese.
What you need
How Maurice does it
- 1
Sauté the finely chopped shallot in olive oil over medium heat until soft and translucent.
- 2
Add the sliced portobello mushrooms and cook gently for about 5 minutes.
- 3
Stir in the butter and pour in the dry white wine; let it evaporate slightly.
- 4
Add the risotto rice and stir for a few minutes until the grains turn slightly translucent.
- 5
Begin adding warm stock one ladle at a time, stirring and allowing the rice to absorb the liquid before adding more. Continue for about 20 minutes until the risotto is creamy but still has a slight bite.
- 6
Stir in the finely chopped curly parsley while adding the stock.
- 7
Season with freshly ground black pepper and salt to taste.
- 8
Finish by stirring in the grated Pecorino cheese. Serve hot with extra grated cheese on top.
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