It’s your turn to cook!

A delicious italian classic prepared by our first guest appearance on the show: Nikolai Petronzio.
Serves 8 people.

Ingredients:

• 1 package of risotto (500 grams)
• 1 package of button mushrooms
• 1 Onion
• 200 grams of Shitake mushrooms ( you can also use Porcinis, Chanterelles, Morels or other)
• 50-100 grams of dried wild mushrooms (Porcinis, Chanterelles, Morels, etc…)
• 100 grams of butter
• 2 to 3 Bulbs of Garlic
• 1 cup Parmesano Reggiano
• 1 cup of Parmesano Romano
• 6-10 cups of chicken broth (or beef broth, vegetable broth
• Oil
• Salt & pepper

Heat broth in a small pot and keep warm.

Oil a big pot at high heat. Sprinkle salt and sauté the onions, mushrooms and garlic until brown. Add the rice and stir fast to avoid burning the bottom.

After a minute or two, bring down the heat to low and add the chicken broth by the ladle and stir every four minutes or so. A good rule of thumb is to add broth each time the bottom starts to brown.

Keep stirring and adding broth for another fifteen to twenty minutes, until the rice is aldente. The rice should be velvety and smooth yet firm without being crunchy. Add the butter and parmesan and stir.

Salt and pepper to taste.

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