Preparation:
- Clean the mushrooms and chop them. Then chop the onion very thin.
- Melt 60 g of butter in a casserole, add the onion and part of the boletus and cook until the onion is soft without letting it brown.
- Add the rice over a high heat and stir, pour the red wine and bring to a boil while stirring. Let the wine reduce a couple of minutes and pour the chicken stock stirring well.
- Season the risotto with the Bras del Port Eco sea salt, pepper and saffron. Let it cook for 12-15 minutes (according to instructions given by the rice manufacturer). Mix with the rest of the butter and grated Parmesan cheese and remove from heat.
- On the other hand, sauté the rest of mushrooms and sprinkle with the chopped parsley.
- Place the risotto in the bottom of a soup plate and put the mushrooms on top. Finally add the Bras del Port Red Wine Sea Salt Foam.
Ingredients (4 servings):
- 300 g mushrooms
- 130 g onion
- 60 g butter
- 300 g risotto rice
- 800 ml chicken stock
- 150 ml red wine
- Extra virgin olive oil
- 30 g grated Parmesan cheese
- 30 g de chopped parsley
- Pepper
- Saffron
- Bras del Port Eco fine sea salt
- Bras del Port Red Wine Sea Salt Foam
