MUSHROOM RISOTTO WITH BEER AND PARMESAN PIATTO
- 2 cups of arboreal rice
- 1 small red onion finely chopped
- 3 garlic cloves finely chopped
- tablespoons of butter
- 3 tablespoons olive oil
- Salt pepper
- 2 liters of chicken or vegetable broth approximately
- 200 grams of Parmesan cheese
- 500 grams of mushrooms cut in 4 and sautéed
In a hot pot, add half of the butter and the olive oil, the onion, and the garlic, let it brown for a few minutes, add the rice and stir for 3 more minutes.
Add 1 beer and 4 tablespoons of PIATTO PARMESANO, stir until the liquid dries up and start adding 2 ladles of hot broth at a time, stir constantly until the broth dries up and repeat the same process, add salt and salt to the second broth pepper to taste and stir constantly, continue with the process of the broth, until the texture is almost desired cooking time for the rice, after the last broth add the previously sautéed mushrooms, the Parmesan cheese and the remaining 2 tablespoons of butter.
Serve and accompany with French bread and salad if required, at the end add a little more PIATTO PARMESANO and cheese.