I love Italian food!, especially risotto funghi and pasta; the word that better describe my passion is Cooking. I love to cook, find new recipes and make experiments in my kitchen.
Although I studied Fashion Design, at the beginning I always dream to become a Chef! But one thing that changes my mind was that I was scared to loose my passion for a job, so I decide to go to design school, and to work half time in an Italian restaurant next to my university, to learn as much as I could in an Italian kitchen.
Of course, at the beginning, the only thing I did was to cut the onions and veggies, but even for that, there is an art in the way you cut onions, and I stay in the hope that one day my duties would be, upgrade it, with this in mind I stayed for 3 more months.
The day came, and finally, I was in charge of the pasta and risottos, which makes me at the time really happy, I was working in my two passions and the same time, Fashion and learning as much as I could about Italian kitchen.
Make risotto is not complicated, but it has some tricks to make them even better, consequently I decide to prepare this delicious and one of the favorite risottos for you!
125 gr Portobello mushrooms
125 gr White mushrooms
250 gr Arborio rice
4 tbsp butter
½ cup of Parmesan
1 splash white wine
3 ½ chicken or vegetable broth
Freshly cracked black pepper
Slide the onions and the mushroom, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions and mushrooms and sauté for 1-2 minutes until the onion is golden. Put the rice in the same pan and add the rest of the butter and cook it for a minute with the onions and mushrooms. Add a splash of white wine.
Add 1 cup of the Chicken broth, and mix it in the pan with a wooden spoon, when the broth is absorbed add the second cup and so on until rice has cooked to the point where it’s almost completely soft, and the whole thing takes on a creamy texture., add the cheese, salt and pepper.
PS: For an extra creamy tone, you can add one spoon of fresh cream