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risotto funghi
April 2018  |  Foodterritoryitalian food

Risotto with mushrooms

The real italian risotto!

Ingredients for 2 persons:


1,5 litres of water

1 shallot or ½ onion + a couple of cloves

2 stalks of celery

1 carrot

1 small knob of butter

2 tablespoons of olive oil

200 gr risotto rice

Sea salt

We added porcino mushrooms but you can choose other vegetables, or meat or fish

50 gr Parmesan cheese, freshly grated


Prepare the vegetable broth: wash and cut vegetables (carrot, onion with cloves, celery) and let them boil into a pot, with salt.

In a separate pan, heat the olive oil and as it’d be hot, add the rice and toast it for 2-3 minutes (ot’ll lightly fry, so keep stirring it) then add the vegetable broth and cover the rice with it.

Let the broth boil with rice for 14 minute allowing it to be absorbed before adding the next (don’t forget to keep stirring it). In dribs and drabs, add the remaining boiling broth. When partially cooked (around 7th mins) we added porcino mushrooms. (but you can choose also other vegetables, meat or fish.

(if it is a solid ingredient, better if you cook it in advance and complete the cooking with the lasting minutes).

After 14 minutes add a knob of butter and 90 gr of parmesan cheese and keep on stirring it, til it’d get creamy (we used smocked ricotta as you can see in the pics).


And now taste it!


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