Risotto with mushrooms

I love cooking and actually my cooking is quite good, but if I had to say what is my specialty that would be risotto. I can prepare in different ways, you can see in my blog in previous posts and almost 99% of the times it is absolutely delicious. Well yesterday I made again a fantastic risotto with mushrooms, it was like melting in your mouth.

The ingredients you need are risotto rice, vegetable broth (I made also yesterday a fresh one, already in the freezer for a few times), cep or also called dry funghi porcini, fresh mushroom, onion, garlic, fresh parsley, butter, white wine, parmesan and a bit of truffle oil.

To start put the dry funghi porcini in hot water for about 15 minutes, then take them out and add that water to the bouillon. In a pan that can also go into the oven, bake the chopped onions and garlic in some butter until golden, about 5 to 10 minutes. Then add the risotto rice, scoop well and add the white wine, pour in once the bouillon. When starts boiling put the pan into a 170 degrees preheated oven, for about 15 minutes.

Meanwhile, cut the mushrooms in small pieces and bake in some olive oil with salt and pepper until the start to shrink, then add the chopped parsley, scoop well. Take the pan out the oven and add the mushrooms, the pan goes again into the oven for another 10 to 15 minutes, until the broth is almost evaporated.

When ready take out of the oven and add the grated parmesan and some more parsley. Serve with some more pepper and a bit of truffle oil, it is heavenly delicious!