Beatrice Bossi
A BSc student of Environmental Sciences, from Italy All the flavours of the world can be found in the WUR community. Beatrice Bossi (19), a BSc student of Environmental Sciences, shares a dish from northern Italy.
‘Northern Italy is the home of risotto and mushrooms are our specialty. Every autumn, we would pick wild mushrooms with my grandparents. This is one of my grandmother’s best dishes. She taught me the recipe.’
Ingredients for two people
- 0.75 litres of vegetable stock
- 35 grams of butter
- ¼ onion sliced thinly
- 100 grams mixed mushrooms, sliced
- Risotto rice (Grandma’s rule: 3 handfuls per person)
- Grated Parmesan cheese, as much as you like
- A pinch of pepper
Method
- Bring the stock to the boil and simmer gently.
- Make soffritto in another pan: melt the butter and add the onion
- Fry the onion until golden-brown (about 5 minutes). Add the rice and mushrooms and continue frying on a low heat for about 10 minutes, until the rice is shiny.
- Add one or two spoonfuls of stock to the rice. Keep stirring.
- Repeat every time the rice has soaked up the stock.
- The risotto should be ready in 15-20 minutes but keep tasting it to know when it is perfectly cooked.
- When the rice is done, add the parmesan to make it creamy. Add a pinch of pepper and… Buon appetito!
Which dish reminds you of home? Share it with Resource so we can all enjoy it! resource@wur.nl
