Have fun preparing this mushroom dish!
(Risotto con funghi) _Italian cuisine – Risotto_ What pasta means to southern Italy, long grain rice is in northern Italy – a staple food. Risotto is available as an entrée, as an addition to lunch or as a main dish in its own right. The classic basic recipe – long grain rice briefly toasted and then cooked leisurely in clear soup – is served in numerous variations.
Each region has its own specialty. Popular ingredients include fresh culinary herbs, especially sal-bei, Parmesan cheese, vegetables such as leeks, asparagus spears, artichoke hearts and mussels, tomatoes, wild mushrooms and crayfish tails. Italy is the largest rice producer in Europe, with long-grain rice grown in Lombardy, Piedmont, Veneto and Emilia Romagna.
Risotto rice should always be tender, al dente and creamy. The most famous rice varieties for risotto are Carnaroli, Vialone Nano and Arborio. Carnaroli in particular is very popular because it retains its bite for longer. In Germany, risotto rice is available in health food stores as well, and even rice pudding can be used to cook a risotto (if necessary).
Preparation_ Clean the mushrooms and cut them into slices. Cut the ham into very small pieces.
Heat the olive oil, add the ham and fry until brown but not brown. Then add the mushrooms and stir until they soften and release their liquid.
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