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100 grams shallots
2 cloves of garlic
60 ml of olive oil
sea salt and freshly ground black pepper
1,5-vegetable stock cube
1.5 l of boiling water
400g risotto rice
500 grams of mixed mushrooms
150g parmesan cheese
300g pancetta
1/2 bunch chives
200g cherry tomatoes
Making risotto is not that easy! If you see an Italian chef making it you might think it is, but once you're busy you find how difficult it really is. Risotto should be creamy not wet, well cooked but not soggy. Quite difficult to achieve! But if it turns out well it has all been worth it, so yummy!
How to make Risotto con funghi parmigiano
Chop the shallots fine.
Heat 45ml olive oil in a frying pan.
Fry the shallots translucent.
Fry the pressed garlic with the shallots.
Add the risotto rice and keep on stirring until the rice is hot.
Keep stirring continuously while the rice starts turning translucent.
Season the risottoto rice with grinded black pepper and sea salt.
Make the broth and pour it in portions on the hot rice.
Keep stirring until the rice has absorbed all the broth fully.
Repeat it until broth is finished and the rice is saturated.
Cook the rice in total 18-20 minutes, put the pan aside.
Fry the bacon crispy in the remaining oil.
Chop the mushrooms fine.
Fry the mushrooms for a few minutes.
Add the chopped tomatoes too.
Stir the bacon/veg into the risotto.
Add the parmesan cheese as well.
Finally add the chopped chives.
Stir the risotto until everything is well combined.
Serve the risotto in warmed soup plates. Garnish with chives.