Terrius Mushroom Risotto
C3 TERRIUS WINNER: Sara Malta
INGREDIENTS (4 pax.)
  • 200g Arborio rice for risotto
  • 1 vegetable broth
  • 1 onion
  • 2 garlic cloves
  • 1 30g package of Terrius Shitake mushrooms
  • 1 30g package of Terrius Ceps Porcini mushrooms
  • 1 teaspoon of Terrius Ceps Porcini flour
  • Olive Oil
  • 2 tablespoons of white wine
  • Grated Parmesan cheese, to taste
  • Salt and Pepper, to taste
  • 1 butter tablespoon
  • Parsley, to taste
PREPARATION
  1. Hydrate the mushrooms in warm water for 15 minutes.
  2. In a pan with oil, garlic and onion place the rice and let it brown slightly.
  3. Add the white wine and let the alcohol evaporate.
  4. Add the mushrooms and the Ceps Porcini flour.
  5. Place the broth and simmer. When evaporated, add some more to evaporate again. Repeat until the broth is finished.
  6. At the end, add the butter and wrap very well.
  7. Add the cheese and the pepper and place salsa on top.