Arborio Rice with Portobello mushrooms bay leaf pepper and cardamom
Ingredients
- 320 g Arborio rice Riso Scotti
- 200 g sliced Portobello mushrooms
- 1 shallot
- 1 liter hot vegetable broth (infused with bay leaf, black pepper, and cardamom)
- 40 g unsalted butter
- 40 g of Parmesan cheese
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Extra virgin olive oil
Procedure:
Start with Riso Scotti’s Arborio. The best rice with Scotti’s Stone Milled method (320g for 3 serves).
Cut the Portobello mushrooms and the shallots. Add a drizzle of extra virgin olive oil in a hot pan and sauté.
Toast until the rice is translucent and fragrant. Then gradually pour hot vegetable broth. Add the Portobello mushrooms, a mix of bay leaves, black pepper and cardamom.
Now is the time for cold butter and Parmesan cheese, off the heat. A pinch of salt and plate the risotto. Finish with extra virgin olive oil, bay leaves, black pepper and cardamom.
Enjoy!
