How to make RISOTTO AI FUNGHI – Vegan Italian recipe – Learn Italian with Italian cooking videos

Welcome back @Italian360, today I present to you an easy Italian recipe, suitable for vegans and vegetarians as well.
We will learn some new Italian words and phrases, along with a few secrets of Italian cuisine.
I hope you continue to enjoy our Italian lessons in the kitchen while preparing tasty Italian recipes.
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MUSHROOM RISOTTO

Mushroom risotto is a timeless first course, one of the most beloved fall recipes. Some prefer porcini mushroom risotto, but this type of mushroom can often be difficult to find and, due to its intense flavor, not everyone enjoys it. As an alternative, I offer you a more delicate version made with a mix of champignon, honey mushrooms, and oyster mushrooms. It’s a delicious and accessible recipe, perfect even for vegans who don’t want to miss out on Italian cuisine. For the broth, you can use various vegetables (onion, zucchini, carrots) as well as the mushroom stems themselves.

INGREDIENTS for 2 people:

– Risotto rice (as indicated in the video) ½ generous glass per person
– Mixed mushrooms 250-300 g
– Onion 1
– Half a carrot
– Half a zucchini
– One celery stalk
– Fine salt to taste
– Water 1 liter
– Black pepper to taste
– Extra virgin olive oil to taste
– Parmigiano Reggiano DOP 30 g (optional)

Wash and cut the mushrooms into small cubes.
Chop the onion as finely as possible and place some in the pan and some in the pot for the broth, adding water, the carrot and zucchini in pieces, and a few mushroom stems (if desired).

Let the broth simmer for about 30 minutes.

In a large pan where the risotto will be cooked, in addition to the onion, add a little chopped carrot and celery, and let it sauté gently with a drizzle of oil. Then add the mushrooms and a sprinkle of black pepper.
Cook over medium-high heat for 5 minutes, stirring occasionally, making sure the mushrooms don’t release too much liquid. At this point, add the rice and stir frequently to toast it.

After a few minutes, add a couple of ladles of broth, straining it through a sieve directly into the pan if you want to avoid adding the vegetables from the broth into the risotto.

Adjust the salt and continue cooking for about 20 minutes, adding the hot filtered broth little by little, until the rice is cooked. Then turn off the heat, and if desired, add the Parmesan and stir again.

Serve your mushroom risotto hot.

TODAY’S ITALIAN WORDS:

Riso: rice
Funghi: mushrooms
Padella: pan
Risotto ai funghi: mushrooms’ risotto
Zucchina: courgette