Porcini Mushrooms Risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Risotto is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Risotto in Italy is normally a primo (first course), served on its own before the main course.
- 320g arborio rice
- 400g Porcini Mushroom
- 50g Parmigiano Reggiano cheese
- 1 lt vegetable broth
- 30g butter
- 1 glass of dry white wine
- 1 small onion
- 4 spoons of Extra Virgin Olive Oil
- 1 garlic clove
- 3 spoons of minced parsley
Slice the mushrooms. In a large pan fry, the garlic in the oil then add the mushrooms and sauté for around 10 minutes over high heat, adding salt and pepper and vegetable broth if it is necessary. When the mushrooms are ready, turn off the heat, adding salt and pepper and vegetal broth if it is necessary. When the mushrooms are ready, turn off the heat and sprinkle with two spoons of parsley.
Meanwhile, in another pan fry, the onion finely chopped in the olive oil. Add the rice, sauté for ten minutes then add the dry white wine. When the wine is completely absorbed add a ladle of hot broth and cook for about 15-18 minutes over a low heat, continue adding hot broth when necessary and stirring.
5 minutes before the rice is cooled, add the mushrooms and continue cooking. When the cooking is complete, turn off the heat and stir in butter and parmesan cheese and sprinkle with the left parsley
Make your risotto with porcini mushrooms sit for a few seconds, then serve it. As a final touch, you can garnish the plate with two spoons of mushrooms that you have put on the side when you prepared them!