Mushroom risotto

Ingredients

• 6-7 cups of chicken broth (hot)
• 4 tbsp. Premium Extra Virgin Olive Oil "Savoil Vivre"
• 1 slice of bacon (finely chopped)
• 500 g Pleurotus/Portobello/White mushrooms (preferably a mix)
• 1 clove of garlic
• 1 onion, finely chopped
• 1/2 leek, finely chopped
• 1 ½ cup of Carolina rice
• 1/4 cup "Aspro Pato" Dry White Table Wine
• 2-3 tbsp. cognac
• Salt
• 2 tbsp. butter
• 2 tbsp. chives, finely chopped (optional)
• 4 tbsp. parmesan cheese, grated
• A few parmesan flakes
• Freshly ground pepper

Execution

• For the mushroom risotto, clean all the mushrooms with a wet towel.
• Remove the skin and the stalk, if necessary.
• Cut the mushrooms in slices.
• Keep the broth hot in a pot, barely simmering over low heat.
• In a deep non-stick pan, heat 2 tbsp. of Premium Extra Virgin Olive Oil "Savoil Vivre".
• Sauté the mushrooms and the garlic over high heat for 3-4 mins.
• Put them aside in a bowl.
• In the same pan, pour the remaining Premium Extra Virgin Olive Oil "Savoil Vivre", the finely chopped onion and the bacon.
• Sauté for 2 mins and add the rice.
• Stir and sauté for 2 mins, until the rice absorbs some oil and becomes transparent.
• Add the "Aspro Pato" Dry White Wine and the cognac.
• Wait for the alcohol to be completely evaporated and for the rice to dry.
• With a ladle, add a spoonful of hot broth to the rice, stir and wait for the whole broth to be absorbed.
• Continue adding to the risotto, 1/2 cup of broth at a time, stirring regularly.
• Each time before you add the next dose of broth, make sure that the previous dose of broth has been absorbed.
• The process lasts until the risotto becomes mushy, the starch is expelled, it looks like a cream or sauce and the rice is still al dente.
• Add salt and pepper.
• Finally, add the mushrooms with their juice, the butter and the parmesan.
• Stir very well for the risotto to become creamy.
• Sprinkle with chives.