Mushrooms and Mint Risotto

Mushrooms and Mint Risotto

The risotto prepared in an original way.

Mushrooms and Mint Risotto

– 30 grams of morel mushrooms or dried ceps
– 30 grams of ceps or chanterelle, without the tails
– 1 teaspoon of olive oil, 4 shallots, 6 garlic cloves
– 2 teaspoons chopped rosemary
– 2 glasses of Arborio rice (risotto rice)
– 1/4 glass of red wine, 5 glasses of beef broth
– 1/2 glass of chopped parsley, 1/2 glass of chopped mint
– Pepper


In a bowl, pour a glass of boiling water and dried mushrooms. Let them soak for 20 minutes. Remove them gently and cut them off. Keep the liquid, you can even pass it through a coffee filter for it to be better. In a pot, heat oil over medium heat, add shallot, garlic, porcini mushrooms and rosemary. Sauté for 5 minutes, until garlic softens, stirring continuously.

Add the rice and lower the heat. Stir slowly and constantly, until the rice becomes translucent, which will take almost 5 minutes. Add the wine. Stir well, fetching everything around the pot. Cook on low heat until all liquid is absorbed. Add the water in which you have soaked the dried mushrooms, as well as half a glass of meat broth. Stir until completely absorbed. Then gradually add the rest of the broth, half glass per half glass, allowing to absorb.

When you taste, the rice should be cooked but firm and the mixture creamy. Remove from heat. Add parsley and mint and season generously with pepper. Serve with Parmesan if you wish.

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