- 160 gr Carnaroli rice
- Half white onion
- Fresh chilli pepper
- Fresh ginger
- Lemon grass
- 100 gr of enoki mushrooms ( as an alternative, you could also add our Mushrooms in extra virgin olive oil)
- 30 gr of butter
- 30 gr of Parmigiano Reggiano cheese
- Extra Virgin Olive oil, salt, pepper
- 300 ml of vegetable stock
- Zest of half a lemon
Cut half an onion in small slices, a little piece of ginger and the chilli pepper and cook them in a pan with 2 spoons of extra virgin olive oil (‘soffritto’). Keep the fire low and cook until the onion will be transparent. In a pot, warm up the vegetable stock and add the lemon grass and 2 slices of ginger.
Leave them in the water until the end. When the ‘soffritto’ is ready, higher the heat and add the rice. Let it toast for about 5 minutes stirring continuously. When ready it will look slightly transparent.
Then, start adding the warm stock one ladle at the time. Each time, stir and let absorb. Go on until the rice is cooked. Towards the end, add the enoki mushrooms previously cleaned and stir them in the sauce.
Add salt and pepper. When the risotto is ready add the chopped butter and grated Parmigiano Reggiano and let it absorb.
At the end, it needs to result in a creamy risotto. At the very end add the lemon zest. Add some extra stock if it looks too dry.