Description
A simple low FODMAP risotto all’Amarone with Amarone della Valpolicella wine, oyster mushrooms and parmesan cheese.
Ingredients
Scale
- 2.5 tbsp butter
- 320 g (11.3 oz) risotto rice
- 1/2 bottle of Amarone della Valpolicella wine
- 1 liter (4 cups) of low FODMAP stock
- Pepper and salt to taste
- 300 g (10.6 oz) oyster mushrooms
- 60 g (2.1 oz) parmesan cheese + extra for garnish
Instructions
- Heat 1 tbsp butter in a large saucepan.
- Add the rice and stir until the rice is translucent.
- Add the wine to the pan and stir until it evaporates.
- Then add the stock little by little. Always wait until it is absorbed and then add a little more. Repeat this until you have used all the stock.
- Taste the risotto and season with salt and pepper if necessary.
- Meanwhile, add half a tablespoon of butter to a frying pan. Brush the oyster mushrooms clean and cut them into pieces. Fry them for about 5 minutes until they are nicely browned and soft. Season with salt and pepper.
- Stir the parmesan cheese and the last tablespoon of butter into the risotto.
- Divide the risotto among four plates and garnish with a little more Parmesan cheese. Serve immediately.
- Prep Time: 40 min
- Category: Dinner
- Method: Cooking
- Cuisine: Italian