Mixed Mushroom, Stracciatella and Lemon Risotto

Ingredients for Mixed Mushroom, Stracciatella and Lemon Risotto

• 320 g Carnaroli rice
• 400 g mixed mushrooms (Porcini, garlic, morel, chestnut and oyster)
• 40 g shallots (Chopped)
• 100 g butter
• 100 g Grana Padano cheese
• 1 liter mushroom broth
• 100 g Stracciatella cheese
• 1 teaspoon lemon zest

For the mushroom broth

• 2 liters of water
• 1 carrot
• 1 leek (white and green part separate)
• 1 celery (with stem and leaves)
• 1 onion
• 3 shallots
• 2 bunches of tomatoes
• 5 cultivated mushrooms
• 15 g dried porcini mushrooms
• 1 clove of garlic
• 1 pinch of fresh thyme
• 1 pinch of parsley sprig
• 1 pinch of celery stalk
• Olive oil

How to Make Mixed Mushroom, Stracciatella and Lemon Risotto?

• For mushroom broth, put all the ingredients except dried mushrooms, green part of leek, thyme, parsley and celery stalks in a saucepan and fry them with a little olive oil.
• Then, wrap the thyme, parsley and celery stalks with the green leaves of the leek, add them to the mixture with water and cook for 30 minutes.
• At the end of the time, filter it and add the dried mushroom and leave it to rest for 1 hour by closing its mouth.
• Take 30 grams of butter and shallots in a large pan with a lid and cook slowly until the onions are translucent. Add the rice and fry for 3-4 minutes, then add the mushrooms and cook for 2 more minutes. Add the mushroom broth and continue cooking until the rice reaches the consistency you like. Close the lid and rest for 2 minutes.
• Take the remaining butter, Parmesan, salt and pepper together in a pan and cook, stirring until you get a creamy consistency.
• Transfer the risotto to a serving plate and mix with creamy butter. Serve with Stracciatella cheese and lemon zest on top.