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Risotto with mushrooms

  • 400g mixed mushrooms
  • 150g butter
  • 1L chicken stock or vegetable
  • 1 small onion
  • 300gr rice
  • 4 tablespoons parmesan
  • salt and freshly ground pepper.
  • Sauce 2 tablespoons of Sauce Bolets Moll de pomerí


  1. Thoroughly clean the mushrooms and cut into slices. Heat 50g butter in a heavy-bottomed pan add the mushrooms, let them fire 4-5 minutes, remove from pan, add two tablespoons mushroom sauce Molí de Pomerí and set aside.

  2. Heat the broth over medium heat until it boils.

  3. Reduce the heat and let simmer

  4. Melt 60g of butter. Add onion and sauté March 5 minutes over low heat, until tender without browning.

  5. Add the rice and brown in the pan 2 minutes, stirring constantly. Add a spoonful of hot stock and let the rice absorb it, endlessly turning. Continue in this way adding the hot broth, stirring, until rice is tender but maintain their consistency and creaminess.

  6. Add the mushroom mixture, a little butter, Parmesan and rectify the seasoning if necessary. Let the risotto rest for 1 or 2 minutes, then serve with some shredded Parmesan
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