Ingredients for 4 personas:
- 1 medium onion
- 100 g. butter
- Extra virgin olive oil
- 150 g fresh mushroom mix
- Salt, black pepper
- 400 g. risotto rice (arboreo or carnaroli)
- 40 g. white wine
- 1 l. chicken stock
- 100 g. grated Parmesan cheese
Optionally:
- Orange peel and cinnamon stick
Preparation:
- Place the peeled and quartered onion in the blender.
- Blend on speed 8, 15 seconds.
- Add the butter and a pinch of olive oil.
- Cook on speed 4, 100 degrees, 6 minutes.
- Carefully add the blade guard.
- Add the cleaned mushrooms and season with salt and pepper.
- Optionally, season with a little finely grated orange peel (taking care not to add the white part of the peel, which is bitter) and a cinnamon stick.
- Douse with the white wine. Leave the measuring cup plug half open. Cook on speed 4, 90 degrees, for 1 minute so that the alcohol evaporates.
- Add the rice. Add salt to taste.
- Cook on speed 0, 100 degrees, 30 seconds.
- Drizzle with half the stock and cook on speed 0, 100 degrees, 20 minutes.
- Add salt and pepper if necessary.
- Stir in the grated cheese and stir carefully with the spatula.
Tips:
- Substitute Parmesan for other cheeses to make more original risottos.
- You can grate the pieces of dried cheeses you have at home by shredding them on speed 10, 20 seconds.
- You can use dried or frozen mushrooms. In the first case, use only 10% of the weight of fresh mushrooms.
