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Chef Marinos Chondrolidis

Ingredients for 4 people

  • 100gr rice carnarolli or arborio
  • 250ml vegetable broth
  • 45gr onion finely chopped
  • 15gr fresh onion
  • 2gr garlic finely chopped
  • 15gr dried mixed mushrooms
  • 15ml olive oil with spices
  • 20gr parmesan
  • 20gr fresh butter
  • 50ml White wine
  • Salt
  • Pepper


Place the mushrooms in a glass with wine to soak up for 15 minutes.

We have boiled our broth.

Place the olive oil in a deep frying pan, and sauté the onion.
Then add the garlic and stir for a minute.
Then add the mushrooms after we strain them first and sauté well.
Then place our rice and stir it quickly to flavor it.

Add the wine from the mushrooms and just evaporate the alcohol, place the hot broth with the ladle. One tablespoon each time and mix and as soon as it sucks again repeats the process until our rice cooks.

Before the end, add the fresh onion and stir for one minute and turn off the fire.

Taste and add salt and pepper.
Add parmesan and butter and mix well.
The risotto texture must be creamy.

Serve in a deep dish and sprinkle parmesan with grated and pink pepper.