Medium 35 min

Risotto with Mushrooms

Products used for this recipe


1 cup Regina Molisana arborio rice
2 tablespoons of butter
1 small onion
1 litre of chicken broth
100 g grated parmigiano cheese
1 cup of white wine
1 large garlic clove, crushed (optional)
1 cup Porcini Mushrooms (optional)


1. Melt 1 tablespoon of butter on medium heat in a saucepan.
2. Chop onion (and optional garlic and mushrooms) finely and add to melted butter, cook until translucent.
3. Add rice and stir to coat, let stand for 30 seconds.
4. Add wine and simmer until the wine has almost evaporated.
5. Add half of the chicken broth and stir until absorbed.
6. Continue cooking rice adding more broth as needed, stirring until absorbed.
7. Cook for another 10-15 minutes, or until rice is done. The secret of great risotto is that the rice should be cooked "al-dente" which means the rice should be firm and have a bit of "bite" left.
8. Remove from heat. Add chopped parsley, the remaining butter and 2 tablespoons of parmigiano cheese and mix all together.
9. Let stand for 2 minutes and serve.
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