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Chef Gianluca Deiana Abis: Risotto Ai Funghi/ Mushrooms Risotto

Prep. time: 15 minutes

Cook Time: 60 minutes

Difficulty: 2 out of 5

Serve: 6-8


600 g of fresh mushrooms 200 g of Butter 200 g of rice

1 cup of broth 100 g of grated Parmesan cheese 10 slices of provolone Cheese salt qb


To make the mushroom risotto you must first wash and squeeze the mushrooms, then melt 50 g of butter in a pan. Then, over low heat, brown the mushrooms in the butter.

Once the mushrooms are golden brown, add the broth to the preparation and cook for 20 minutes.

In the meantime, boil the rice in abundant salted water. When cooked, drain and season with the remaining butter and a little grated Parmesan. At the end of the operation butter a baking pan and make a layer of rice on which you will lay a layer of mushrooms, then a layer of grated Parmesan cheese and finally a layer of provolone cheese. Repeat the operation until the ingredients are used up.Then put the dish in a preheated oven at 200 ° for about 10 minutes. Serve the risotto with mushrooms after letting it rest for a few minutes.

Chef tips:

It is an ideal recipe for those who prefer products suitable for vegetarians. Mushroom risotto is not only an easy dish to prepare, but it is also a very appetizing first course, which is enriched by two appearances that can make your dishes very tasty: Mozzarella and provolone cheeses. Follow the recipe and you will bring to the table a first course which involves two cooking: first, in fact, the rice is boiled, then it is passed again in the oven together with the seasoning to create a very tasty pie that you can serve to your guests. Try it!

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