Risoni Risotto Style with Wild Mushrooms

stampa
Recipes by Vegetables
Number of people:
5
Level of difficulty:
Low
Required time:
25'

 
400 g 
 Extra virgin olive oil
 
1 tablespoon  
 unsalted butter
 
20 g  
 onion, finely chopped
 
1/4  
 mixed mushrooms (such as Swiss brown, button and flat mushrooms), sliced
 
400 g  
 dry white wine (optional)
 
1/3  
 chicken stock (you may not need all of it)
 
1 L  
 chopped parsley
 
2 tablespoons  
 Grated Parmesan
 
 

1

Heat the oil and butter in a large frying pan; when hot, add the onions and cook for 2-3 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes or until wilted and starting to brown. Add the Barilla Risoni and stir for 2 minutes. Then add the wine and allow it to evaporate.

1

Start adding a ladle of stock at a time and stir as if you were cooking a risotto. Cook on a gentle heat and as the liquid is absorbed, add more stock and repeat until the pasta is cooked.

1

Once cooked, remove from heat, stir in the parsley and season well with salt and pepper. Divide among bowls and serve topped with grated Parmesan

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