Four Fantastic Risottos (Original video)

Ingredients:

• For Risotto in Bianco:
• Half onion, finely chopped
• 25 grams of butter
• Half tablespoon of olive oil
• One finger of celery, finely chopped
• 100 grams of risotto rice per person
• White wine
• Chicken stock
• 2 tablespoons of parmesan
• 20 grams of butter
• For Mushroom Risotto:
• 3 mushrooms
• 20 grams of dried mushrooms
• Oyster mushrooms
• Porcini mushrooms
• 4-5 little punch
• Chicken stock
• Butter
• Parmesan
• For Pumpkin Risotto:
• Couple of branches of rosemary
• Little chili
• 300 grams of pumpkin or squash
• Chicken stock
• Butter
• Parmesan
• For Asparagus Risotto:
• Asparagus
• Zucchini
• Fresh peas
• Mint
• Chicken stock
• Butter
• Parmesan

Instructions:

1. For Risotto in Bianco:
2. In a pan, sweat the finely chopped onion and celery in olive oil and butter.
3. Add risotto rice and stir until it crackles.
4. Pour in white wine and chicken stock, stirring constantly until the rice is cooked.
5. Add parmesan and butter, cover and let it rest for 3 minutes.
6. For Mushroom Risotto:
7. In a pan, cook the mushrooms and dried mushrooms in butter.
8. Add chicken stock and keep stirring.
9. Add parmesan and butter, cover and let it rest for 3 minutes.
10. For Pumpkin Risotto:
11. In a pan, cook rosemary and chili.
12. Add pumpkin or squash and chicken stock, stirring constantly.
13. Add parmesan and butter, cover and let it rest for 3 minutes.
14. For Asparagus Risotto:
15. In a pan, cook fresh peas and zucchini in chicken stock.
16. Add asparagus and keep stirring.
17. Add parmesan and butter, cover and let it rest for 3 minutes.
18. Serve and enjoy!