RISOTTO
Early Harvest Organic Extra Virgin Olive Oil recommended
Serves 4
– 300g of round rice
– 300g of fresh boletus
– 50g of Parmesan cheese
– 20g of butter
– 1 small onion
– 1 glass of white wine
– 4 tbsp. Garcia de la Cruz Organic Extra Virgin Olive Oil
– 1 litre of meat or chicken broth
– Ground black pepper
– Salt
-Cut the onion into small pieces or squares.
-Wash and cut the fresh boletus into pieces slightly larger than the onion
– In a pan, add 4 tablespoons of Garcia de la Cruz Organic Extra Virgin Olive Oil and add the chopped onion to fry it slowly.
-Next, add the boletus and raise the heat to a medium-high level. Put some salt and let the ingredients cook for a couple of minutes.
-Meanwhile, heat up the broth in a pot at a medium-high level.
-Add the rice to the pan with the onion and the boletus and stir well so that the rice absorb the juice and flavors of the vegetables and mushrooms.
-Add 1 glass of white wine and reduce heat to medium until the alcohol has been consumed
– Once the wine is consumed, add the broth over high heat and cook for about 5 minutes.
-After the first 5 minutes, lower the fire to a level medium-low and continue cooking in the same way for another 13-14 minutes.
-Before completely cooking the rice, add the butter and stir well.
-Grate the Parmesan cheese, add it to the dish, season it and plate.