Mushroom Risotto

We recommend pairing Frescobaldi Castiglioni Chianti DOCG wine with this Mushroom Risotto recipe.

Serves 4
Chef: Donatella Zampoli

Parmesan risotto
3 tbsp olive oil
12 oz fresh mushrooms, chantarelle or Porcini cut into fine slices (you can also replace them with dried ones.
In this case, you will need 50 gr. (leave them to soak in water for at least one hour and wring well before using them)
1 clove garlic
2 tbsp chopped parsley
1/2 cup dry white wine
salt and pepper

Clean the mushrooms with the help of a brush and rub with a damp cloth. They must not be soaked in water. In a frying pan, heat the oil on a medium heat and add the mushrooms and cook until golden (about 7 minutes).

Add the garlic and one tablespoon of parsley and cook for one more minute stirring well. Pour the wine and let evaporate. After two minutes, remove from the fire and season with salt and pepper.

Prepare the Parmesan risotto.

Add the mushrooms almost at the end. When it is ready, sprinkle with the remaining parsley and serve hot.