Creamy Risotto with Wild Mushrooms

Cut the butter into small cubes and put it back in the refrigerator to keep it very cold. Boil 1.2 l of water (or vegetable broth for a more intense flavor).

Finely chop the shallot. Clean all the mushrooms (350 g). Cut 200 g into 1 cm cubes for the risotto and the remaining 150 g into slices for the topping.

In a spacious saucepan, heat 3 tablespoons of olive oil over medium heat.