Back to recipes Mushroom Risotto with Currants and Mortadella Favola
Ingredients (for 4)
- 320 g of carnaroli rice
- 70 g of Mortadella Favola
- 150 g chiodini mushrooms
- 30 g butter
- half a glass of white wine
- 1 shallot
- 1 l vegetable broth
- 40 g parmesan cheese
- 50 g of currants
- 2 tablespoons of oil
- salt and pepper
Directions
Chop the shallot and wilt by sautéing briefly in a little olive oil over low heat in a saucepan; then add the mushrooms and let them season in the oil. Add rice, toast it for a few minutes, and then splash with wine, allowing it to evaporate; add just enough boiling vegetable stock to cover the rice.
Cook the risotto for about 15 minutes, adding the stock a little at a time and continuing to stir. Then add the currants and Mortadella Favola pieces and continue cooking for a few more minutes. Take the pot off the heat and add butter and grated Parmesan cheese. Garnish with sautéed mushrooms and currants to taste.
