Risotto ai funghi misti

The Italian cuisine can be best described with the following three words: fresh, regional, and seasonal. Fresh, because only the best and freshest ingredients are ever used. Regional, because every region in Italy has its own distinctly different cuisine with favorite ingredients and cooking methods. And seasonal, because people cook with the best available ingredients in season. So, in the spirit of authenticity, this recipe calls for a mix of seasonal mushrooms. You can use any combination of edible mushrooms from chantarelles to porcini, or oyster mushrooms to shiitake. Commercially sold mushrooms are usually grown in a sterile environment, so rather than washing them you only need to brush away any clinging soil. Don’t peel the mushrooms, because they would lose most of their flavor.

Ingredients: 

200 gr/ 7 oz seasonal mushrooms, sliced

salt and pepper to taste

olive oil

1 onion, sliced

3-5 garlic cloves, minced

2.5 dl/ 1 cup risotto rice

5 dl/ 2 cups chicken or vegetable stock

1.5 dl/ 2/3 cup dry white wine

1 dl/ 0.4 cup cream

freshly grated parmigiano

fresh thyme

Instructions: 

Saute the mushroom lightly in a pan until they release their juices. Season with salt and pepper. Set aside.

Heat olive oil in a saucepan. Saute the onion and garlic for a few minutes until the onion softens and becomes golden. Add the risotto rice and continue frying until the grains become glassy. Little by little, pour some chicken stock and wine into the pan. Keep stirring. After about 15 minutes the risotto rice is cooked al dente. At this point, add the already fried mushrooms, the cream, parmigiano and fresh thyme. Mix without cooking any further. Sprinkle freshly grated parmigiano and thyme on each plate.