- Preparation time
- Cooking time
Clean and cut the mushrooms into small slices and sauté for 2-3 minutes over medium heat in a large, heavy saucepan with extra virgin olive oil, garlic and salt. Add the rice and sauté until each grain is translucent. Start adding the vegetable stock little by little, stirring constantly.
As soon as the rice absorbs the stock , add some more, keeping stirring at medium heat, until the rice is tender to the bite but slightly firm in the center. Don’t forget to check the salt.
Rice will cook in 15-18 minutes (look at the indications on the pack).
To obtain a smooth and creamy risotto, remove from the heat and add the butter. Stir energycally for at least a minute. Just before serving, add the parsley, finaly chopped.
Serve hot. This risotto is perfect to be a main dish, or to be served as side with roasted meat.