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- Categories : Daily recipes , Recipes
- 45 min
- Medium
- 4 people
- 2,5€/people
- 300 Kcal/100g
Ingredients
- 7 tablespoons Peña de Baena extra virgin olive oil.
- A chopped shallot.
- 100 grams of seasonal mushrooms.
- 200 grams of arboreal rice.
- A splash of white wine.
- A liter of poultry stock.
- Grated Parmesan cheese.
- Chopped chives.
Mushroom risotto
- In a saucepan put 5 tablespoons of extra virgin olive oil Peña de Baena.
- Sauté the chopped shallot. Then, add the mushrooms cleaned and chopped.
- Sauté, add the arboreal rice and drizzle with the wine.
- Add the broth and cook for approximately 15 minutes, stirring occasionally.
- After this time, add the grated cheese and mix well until the rice is creamy. Season.
- Finish with a couple of tablespoons of extra virgin olive oil Peña de Baena and sprinkle with chopped chives.
Recipe prepared by chef Antonio López.
We made this recipe in 4h 30 min. How was it calculated?
15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..
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