In my house, the queen of mushroom risotto is my grandmother. Only she was able with a few simple gestures to prepare this poor but rich dish that gladdened our Sundays with the family. After seeing her at work for years, I decided it was time to get down to business and made risotto with mushrooms one of my specialties. Sometimes I prepare it by adding saffron, but this time I wanted to keep it simple. However, to create a richer dish, I added smoked scamorza cheese at the end of cooking, which you can safely omit or replace it with good grated cheese.

Preparation

1

First, soak the mushrooms in water at room temperature.

2

Brown the rice in melted butter for a few minutes, until it becomes transparent.

3

Deglaze with the white wine,

4

then add the squeezed and shredded dried mushrooms.

5

Cover flush with the broth and cook the rice. Add the broth a little at a time, waiting for the previous one to be absorbed, before adding more.

6

Finally, add the parmesan to whisk off the heat or, for a richer dish, diced scamorza.