Ingredients (x3)

  • 320 g Arborio rice Riso Scotti
  • 200 g sliced Portobello mushrooms
  • 1 shallot
  • 1 liter hot vegetable broth (infused with bay leaf, black pepper, and cardamom)
  • 40 g unsalted butter
  • 40 g of Parmesan cheese
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Extra virgin olive oil

Procedure:

Start with Riso Scotti’s Arborio. The best rice with Scotti’s Stone Milled method (320g for 3 serves). 

Cut the Portobello mushrooms and the shallots. Add a drizzle of extra virgin olive oil in a hot pan and sauté. 

Toast until the rice is translucent and fragrant. Then gradually pour hot vegetable broth. Add the Portobello mushrooms, a mix of bay leaves, black pepper and cardamom. 

Now is the time for cold butter and Parmesan cheese, off the heat. A pinch of salt and plate the risotto. Finish with extra virgin olive oil, bay leaves, black pepper and cardamom.