Ceps Risotto with Cheese Recipe

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup diced ceps mushrooms
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/4 cup chopped shallots
• 1/2 cup white wine
• 2 cloves minced garlic
• 2 tablespoons chopped parsley
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the chicken or vegetable broth over low heat until warm, cover and set aside.
2. In a separate pan, melt the butter over medium heat. Add in the shallots and garlic and sauté until the vegetables are soft and translucent, but not browned.
3. Add the Arborio rice and stir until it is evenly coated with the butter mixture. Add the white wine and stir until it has been completely absorbed by the rice. Begin adding the broth one ladle at a time and stir the rice until the liquid is fully absorbed before adding another ladle of broth. Repeat until the rice is tender, which should take around 20 minutes.
4. In the last few minutes of cooking, add the diced ceps mushrooms and parsley. Stir to combine and cook until the mushrooms are soft. Stir in the Parmesan cheese and season with salt and pepper to taste.
5. Let the risotto rest for a couple of minutes then serve.

Verdict and Serving Suggestions:

Ceps risotto with cheese is a delicious and comforting meal. The combination of creamy risotto with earthy mushrooms and sharp Parmesan cheese is simply irresistible. This dish can be served as a main course or as a side dish for roasted meats or poultry. For a complete and satisfying meal, serve with a side of roasted vegetables or a simple green salad.