Mushroom and zucchini risotto
INGREDIANTS (4 people)
- Arborio rice 320 gr
- Zucchini2 whole
- Champignon mushrooms 200 gr
- Taleggio DOP 300 gr
- Onion 1 whole
- Extra virgin olive oil q.b.
- Butter 50 gr
- White wine 1/2 glass
- Salt and Pepper To Taste.
- Vegetable broth 1 lt
Risotto with mushrooms and zucchini is a really tasty and tasty first course, perfect for lunch but also as a main course during a dinner with friends.
It is whipped with the addition of soft Taleggio which will give the final result a very pleasant creamy note and an extra touch of taste.
Are you curious to find out how to make it happen? Then you just have to follow the instructions we are about to show you step by step.
To prepare the mushroom and zucchini risotto, first rinse the mushrooms under running water and cut them into slices, then cook them in a pan with a tablespoon of oil and a pinch of salt and set aside.
Wash the courgettes, tick them and cut them into rings, then brown them in the same pan, adding a tablespoon of oil again and adjusting for salt.
At this point, finely chop the onion and brown it in a large pan with the butter, then add the rice, stir until it becomes transparent and blend with the white wine.
Once the alcoholic part has evaporated, pour the broth into the pot a little at a time, allowing it to be completely absorbed by the rice before adding the next ladle.
When cooked, add the mushrooms, courgettes and diced Taleggio DOP Vero Cademartori, stir to cream and season with salt and pepper. And here is your mushroom and zucchini risotto ready to taste.