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.
for Salva and Cep Mushroom Risotto
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
to make Salva and Cep Mushroom Risotto
the mushrooms and cut them in small strips
half of the butter in a large saucepan to melt
and add the chopped onion.
the onion starts to brown add the rice and sauté
it for a couple of minutes
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
the rice for about 15 minutes.
the end of the cooking add the shredded cheese
and when the rice is cooked add the remaining
butter and stir it quickly.
the risotto in the serving dish and add the
remaing mushrooms on top of the rice.