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Recipe for :

Salva and Cep Mushroom Risotto
 

This recipe for Salva and Cep Mushroom Risotto comes from Giorgio who runs a website known as Cucina Crema. Crema which is located near Milan, Italy, is a little known area culinary wise and the site is dedicated to promoting the culinary traditions and recipes from the region.

Ingredients for Salva and Cep Mushroom Risotto

500 gm of Carnaroli rice
400 gm of shredded Salva cheese
400 gm of cleaned cep mushrooms
A glass of white wine
Half onion chopped
1 litre of vegetable stock
80 gm of butter
Salt

How to make Salva and Cep Mushroom Risotto

  • Clean the mushrooms and cut them in small strips
  • Put half of the butter in a large saucepan to melt and add the chopped onion.
  • When the onion starts to brown add the rice and sauté it for a couple of minutes
  • Add the glass of wine and when the wine has been absorbed add 3/4 of the mushrooms and cover with the vegetable stock and season it with salt.
  • Cook the rice for about 15 minutes.
  • Towards the end of the cooking add the shredded cheese and when the rice is cooked add the remaining butter and stir it quickly.
  • Place the risotto in the serving dish and add the remaing mushrooms on top of the rice.

Serves 6

Giorgio

 
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