Tag: Risotto

The red wine gives it an intense flavour and colour.

Ingredients

• 100 gr of Wild Mushrooms
• 2 Garlic cloves
• 2 tbsp of Extra Virgin Olive Oil
• 160 gr arborio Risotto
• 2,5 dl Red Wine
• 2,5 dl Vegetable Stock
• 1 tbsp Tomato Paste
• 2 tbsp grated Parmesan cheese
• 1 Bunch of Parsley
• 1 pinch of Salt
• Pepper

Peel and chop the garlic. Heat the olive oil and add the Bay leaf. Fry the garlic until golden. Add the rice and stir until it becomes translucent. Pour in the wine and let it boil. Turn down the heat and simmer for 10 minutes. Stir occasionally and add the vegetable stock bit by bit. Add the mushrooms and cook for a few more minutes, stirring frequently. Add the tomato paste and the parsley cut finely. Season with salt and pepper. Stir for another 2 minutes. Turn off the heat and add the grated parmesan. Stir and serve.