Mushroom risotto and seafood
Instructions
Clean and open the mussels keeping their water.
Braise the mushrooms with garlic and olive oil and a little salt.
Apart from briefly Brown garlic and parsley in a little oil; Add the rice and toast it, then the wine; evaporate.
Combine the mussels and bring water to cook with broth.
Towards the end add mussels and mushrooms.
When cooked stir in a knob of butter.
Ingredients and dosing for 4 persons
- 500 g of mussels
- 250 g of porcinelli mushrooms
- 320 g of carnaroli rice
- Olive oil extra virgin
- 150 cl of vegetable broth
- White wine
- Garlic
- Parsley
- 1 walnut butter
- Little of sea salt
- White pepper