Mushroom risotto
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Mushroom risotto

Horio graviera cheese and Horio butter give this risotto recipe its characteristic flavor and texture. For mushroom lovers!

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DIRECTIONS
INGREDIENTS
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DIRECTIONS

  1. Put half Horio ligh butter in a pot and saute onion for 1 minute.
  2. Add rice, saute for 3 minutes and deglaze with wine.
  3. Cover rice with chicken stock and stir constantly.
  4. Add mushrooms and water in which they soaked.
  5. When liquid evaporates, taste rice (if not cooked enough, add some stock – according to your liking. Should be al dente).
  6. When it thickens, remove from heat and add the rest of Horio light butter, shredded Horio graviera cheese and season with salt and pepper.
  7. Serve with parsley, if desired.

 

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    INGREDIENTS

    1 cup Arborio rice 1 medium Protobello mushroom, cubed 100 gr white mushrooms, cubed 50 gr dry porcini (soaked in water for 30 minutes) Salt-pepper 2 tbsp white wine 2 tbsp Horio Sweet or Mature graviera, shredded 1 lt chicken stock 1 tbsp finely chopped dry onion 2 tbsp Horio Soft light butter Some finely chopped parsley (optionally)

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