Creamy Mushroom Risotto Carnaroli Rice Italian Classic

Today we’re making a classic Italian Mushroom Risotto using Carnaroli rice and champignon mushrooms.
The mushrooms are cooked beforehand to extract their natural juices, which are reused in the risotto to boost the flavour - a great way to use leftovers and reduce waste.
The risotto is cooked slowly with fresh vegetable stock made by boiling carrot, celery, and onion, then finished with butter, cream, Grana Padano, parsley, and a drizzle of truffle oil.
👉 Full written recipe available at:
www.lucasaulle.com/recipes
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