Smoked wild mushroom risotto

The secret to a good risotto isn’t the rice—it’s the base. A spoonful of Fumaça in hot oil, and everything changes. Melted bacon, caramelized garlic, parsley—they infuse the pan with flavor even before the rice goes in.

Ingredients for 4 people

• 300 g Arborio rice
• 1 tablespoon of Fumaça — The Smoky Secret
• 200 g wild mushrooms
• 1 liter of hot vegetable broth
• 50 g Parmesan cheese
• 1 glass of dry white wine
• Olive oil · Salt · Pepper

Preparation: Heat the olive oil in a large saucepan. Add a tablespoon of Fumaça and let it release its aroma for 2 minutes over medium heat. Add the mushrooms and sauté for 5 minutes. Add the rice and stir-fry for 2 minutes. Deglaze with white wine. Add the broth one ladleful at a time, stirring constantly. After 18 minutes, stir in the Parmesan. Serve immediately.