Mushroom risotto with beer and parmesan piatto and parmesan piatto.
- 2 cups of arborio rice
- 1 small red onion finely chopped
- 3 cloves garlic, finely chopped
- Tablespoons butter
- 3 tablespoons olive oil
- 2 liters of chicken or vegetable broth about
- 200 grams of Parmesan cheese
- 500 grams of mushrooms cut in 4 and sautéed
In a hot pan 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. the rice and stir for 3 more minutes.
Add 1 beer and 4 tablespoons of PIATTO PARMESANO, stir until the liquid dries and start adding 2 ladles of hot broth, stir constantly until the broth dries and repeat the same process, add in the second broth salt and pepper to taste and stir constantly, continue with the process of the broth, until you get the almost desired texture of cooking of the rice. desired cooking texture of the rice, after the last broth add the mushrooms previously sautéed, the parmesan cheese Parmesan cheese and the remaining 2 tablespoons of butter. remaining tablespoons of butter.
Serve and accompany with French bread and salad. if required, at the end add a little more of PIATTO PARMESANO and Parmesan cheese.