Risotto

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East

INGREDIENTS

Serves 4
- 300g of round rice

- 300g of fresh boletus

- 50g of Parmesan cheese

- 20g of butter

- 1 small onion

- 1 glass of white wine

- 4 tbsp. Garcia de la Cruz Organic Extra Virgin Olive Oil

- 1 litre of meat or chicken broth

- Ground black pepper

- Salt

DIRECTIONS

-Cut the onion into small pieces or squares.

-Wash and cut the fresh boletus into pieces slightly larger than the onion

- In a pan, add 4 tablespoons of Garcia de la Cruz Organic Extra Virgin Olive Oil and add the chopped onion to fry it slowly.

-Next, add the  boletus and raise the heat to a medium-high level. Put some salt and let the ingredients cook for a couple of minutes.

-Meanwhile, heat up the broth in a pot at a medium-high level.

-Add the rice to the pan with the onion and the boletus and stir well so that the rice absorb the juice and flavors of the vegetables and mushrooms.

-Add 1 glass of white wine and reduce heat to medium until the alcohol has been consumed

- Once the wine is consumed, add the broth over high heat and cook for about 5 minutes.

-After the first 5 minutes, lower the fire to a level medium-low and continue cooking in the same way for another 13-14 minutes.

-Before completely cooking the rice, add the butter and stir well.

-Grate the Parmesan cheese, add it to the dish, season it and plate.