Risotto with eryngi
- Vegetable/bone broth - 300 g
- White dry wine - 150 ml
- Carnaroli rice - 100 g
- Butter - 60 g
- Eryngi - 100 g
- Parmesan - 20 g
Method of cooking
1
Boil broth with added wine.
2
Fry the rice in olive oil, then add 1 ladle of broth at a time until the broth evaporates by 70%, and then add the broth, constantly stirring until al dente.
3
Cut the eryngi into thin slices and fry until golden brown in butter or olive oil.
4
Add butter and Parmesan cheese to the rice and mix with the fried eryngi.
