Mushroom Risotto alla Fungaiola

Method

1. 1
   Bring 500 ml of salted water to a boil. Add the mushrooms and blanch for 5 minutes. Drain and keep the cooking liquid in a bowl. Don't throw it away.

   💡 The why

   That mushroom stock is what gives the risotto all its depth. Don't replace it with plain water.
2. 2
   In a large pan, sauté the finely chopped onion, garlic and parsley in 2 tbsp of crème fraîche over medium heat for 3 minutes.

   💡 The why

   Sauté in cream, not oil. It builds a creamy base right from the start.