Adoro risotto, I much prefer them to the pasta and I like them with a wide variety of ingredients that with mushrooms, shallots and pumpkin would say that is one of my favorite
Ingredients for 4:
300 gr. Vialone Nano Veronese IGP rice bio
200 gr. mixed mushrooms bio
150 gr. zucchini, diced 1 shallot bio
bio
30 gr. grated Parmesan cheese DOP bio
3 tablespoons olive oil cold pressed bio
1 knob of butter bio
Salt to taste Himalayan bio
white pepper to taste bio
taste of nutmeg Sri Lanka bio
vegetable broth necessary, be prepared with: 1 carrot, 1 onion, 1 stalk of celery salt Himalayan bio
Prepare the vegetable broth in a saucepan with carrot, onion, celery and a bit 'of salt. In a saucepan put the oil and shallots and cook it. Add the rice and toast for about five minutes until it becomes transparent, add the mushrooms and sprinkle with the pumpkin and broth, season with salt and pepper and simmer over low heat, if necessary, add more stock during cooking. At the end of cooking, remove rice from heat, put some grated nutmeg and stir in butter and Parmesan.
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