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. This classic risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice.
- 320g airborio rice
- 400g Porcini Mushroom
- 50g Parmesan cheese
- 30g butter
- 1 lt vegetable broth
- 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 necessaty. When the mushrooms are ready turn off the heat, adding salt and peper and vegetal brith if it is nessesary. 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 teo minutes then add the dry white wine.
- When the wine is completely absorded 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
- 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.
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