Asiago Food 
Ingredients
- 340 g Carnaroli, Arborio, or Vialone Nano rice
- 400 g frozen Granmisto mixed mushrooms
- Extra virgin olive oil
- 1 clove of garlic
- Salt and pepper to taste
- 1 small white onion, finely chopped
- 1.5 l hot vegetable broth
- 1/2 glass dry white wine
- 50 g butter, cold
- 50 g grated Parmigiano cheese
- fresh parsley, finely chopped
Preparation
Heat 4 tablespoons of oil with the peeled garlic clove in a large and tall pot or saucepan over medium heat.
Remove the garlic once it’s browned and has imparted its flavor to the oil. Then, add the frozen mushrooms, salt, and pepper to taste. Cook for about 15 minutes, first over high heat so the mushrooms release their water, then over medium heat, stirring from time to time.
Once the mushrooms are cooked, transfer them to a bowl, leaving the oil used for cooking in the pot. Chop one-third of the mushrooms finely on a cutting board and then add them back to the bowl with the other mushrooms.
Turn the heat back on under the pot, adding another tablespoon of oil. Add the chopped onion and let it sauté for a couple of minutes, until it becomes golden brown. Add the rice to the pot as well, stirring it and letting it toast, without adding any other liquids, for 2-3 minutes.
Pour in the white wine and let it cook off completely, about 2 minutes.
Add 4 or 5 ladles of hot broth over the rice, and simmer over medium heat, stirring from time to time. When the rice is almost out of broth, add a couple more ladles and continue cooking until the rice has absorbed the liquid again.
Around 13 minutes after adding the first ladle of broth, test the rice for salt and doneness. If it’s al dente, add a final half ladle of broth, mix, and remove from heat.
Add the cooked mushrooms and cold butter to the pot and mix thoroughly. To finish the risotto, stir in the chopped parsley and grated Parmigiano cheese. Mix well, cover the pot, and let it sit for a couple of minutes before serving.
