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Trentino-style Risotto
Trento (Friuli-Venezia Giulia) — Mother recipe · en it
A creamy and exquisite risotto, typical of the Trentino region, combining the taste of rice and wine with the aroma of mushrooms and spices.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 300g of Carnaroli rice
- 200ml of dry white wine
- 600ml of meat broth
- 100g of wild mushrooms
- 50g of butter
- 50g of zucchini
- 50g of carrots
- 100g of bell peppers
- 50g of basil
- salt and pepper to taste
- 200ml of dry white wine
- 2 eggs
Method
- In a pot, cook the rice in meat broth, stirring constantly, for about 18-20 minutes or until al dente.
- Meanwhile, dice the mushrooms, zucchini, carrots, and bell peppers.
- In a pan, sauté the mushrooms, zucchini, carrots, and bell peppers in butter.
- Add the rice pieces and stir well.
- Pour in the white wine and cook until it is completely absorbed.
- Add the warm meat broth and cook on low heat, stirring constantly, until the rice is completely cooked.
- Finally, add the beaten eggs and gently stir.
- Serve hot, garnished with fresh basil.
- Enjoy the creamy and exquisite Trentino-style risotto.
The story
Trentino-style risotto is a culinary specialty born in the heart of the Trentino region, where rice grows wild in some areas. For years, this risotto was a home-cooked dish, but today it has become a true masterpiece of regional cuisine.
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