Mushroom risotto

Execution for risotto with a variety of mushrooms

For the mushrooms

1. Add 1 tablespoon of oil and 20 g of butter to a large saucepan or large skillet over high heat.
2. Once melted, add the white mushrooms cut in 4 and cook until golden brown for 4 minutes.
3. Add half the garlic and continue sautéing for 1 minute.
4. Then remove them and place them next to a plate or bowl.
5. Repeat with the portobelo mushrooms in the same process and finally with the enoki and put them in the bowl.
6. The mushrooms must be sautéed in portions because otherwise they will not be satirized, they will boil.
7. Saute them all, leave them aside and we will use them later.

For the risotto

1. The biggest secret in risotto is that from the beginning to the end we must not stop stirring with a wooden spoon.
2. In the same pot, melt the butter and then add the garlic and onion.
3. Cook for 2 minutes until the onion is translucent but not golden over medium heat.
4. Add the rice and sauté for 2 minutes, stirring constantly.
5. Quench with the wine and let the alcohol evaporate.
6. Add the sauteed white mushrooms and the Portobello (keep a little for serving)
7. We start the process of cooking the risotto by adding the broth little by little, stirring constantly.
8. Cooking risotto takes 18-20 minutes from the time it starts until the end.
9. 10 minutes before, in the middle of cooking, add the mushrooms, fresh thyme that we have sautéed in the rice.
10. While we add the broth, the risotto will be cooked, at 18 minutes, remove the pot from the heat and continue stirring.
11. Add the butter and parmesan, creating a creamy form on the melted rice, stirring constantly with a wooden spoon.
12. Serve it in a semi-deep dish with the gnocchi on top, sprinkle with parmesan and chives.
13. Finally, grind enough black pepper and add the rest of the porcini powder.