When aunt Véro comes to Kerbeleg, we sing, we dance, we swing, but it also smells good the greedy kitchen.
For 6 people:
- 500g risotto rice
- 2 stock cubes of pot au feu or poultry
- A large glass of white wine or white port
- 500g of mushrooms
- 100g of grated peccorino cheese
- Salted butter
- Wash and stem the mushrooms and slice them into thin strips. Set aside.
- In a large frying pan, fry the rice in a large knob of butter until the grains are translucent, over fairly high heat.
- At the same time, bring 1.5 cups of water to a boil. Pour the water into a bowl and add the 2 bouillon cubes. Mix well.
- Pour the wine or Port over the rice and wait for it to evaporate.
- Reduce to medium heat.
- Pour a ladleful of broth over the rice and stir gently without stopping. When the rice is completely absorbed, pour another ladle of broth and stir gently, loosening the edges.
- Repeat the operation for about 20 minutes. Put the mushrooms in the rice and stir slowly without breaking them. Continue to pour the broth and stir gently until the rice and mushrooms are cooked (about 15 minutes). Turn off the heat and pour in the pecorino. Mix well. Serve immediately.
- Depending on taste, you can add a chopped shallot at the beginning of the recipe, just before pouring the wine. You can also replace the mushrooms with green asparagus or pink shrimp. In this case, add them at the end of the cooking, in small pieces, just before the pecorino.