Risotto with mushrooms and Premium Graviera with 5 Peppers

  • 15
    Minutes
  • 35
    Minutes
  • 4
    Serves
  • 1
    Difficulty

Ingredients

For the risotto

200gr arborio rice
3 white mushrooms, cut into slices
1 onion, chopped
1 clove garlic, finely chopped
50ml white wine
700ml hot vegetable or meat broth
30ml olive oil
40gr butter
Freshly ground pepper
Salt


For the mushrooms

300gr various mushrooms, cut into slices
1 tbsp. tarragon dried
1 tbsp. chopped parsley
1 clove garlic, finely chopped
40ml olive oil
3 tbsp. soy sauce
1 tbsp. honey
Freshly ground pepper

For serving

Grated Premium Graviera with 5 Peppers Kalogeraki

 

Implementation

For the risotto

In a large pan, sauté the onion and garlic with the olive oil for 2 minutes, add the rice, stir and once it is polished, quench it with the wine. Then add the mushrooms and the broth to the rice in small quantities, waiting, each time, to "suck" the liquids and stir constantly with a wooden spoon. Try and add as much salt and pepper as needed. When the risotto is ready, remove the pan from the kitchen hob and add the Graviera with 4 Peppers and butter.


For the mushrooms

While the risotto is cooking, sauté the mushrooms and garlic in a pan with the olive oil for a few minutes, add all the other ingredients, cook for 1-2 minutes then remove the pan from the kitchen hob. 

Serve the risotto with mushrooms and extra grated Premium Graviera with 5 Peppers Kalogeraki.

 

Tips:

We can use mushroom broth

 

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