Risotto & Porcini Mushrooms Main Course Recipe

Ingredients (Serves 4):

350g Arborio or Carnaroli rice

1 Lt vegetable stock

50g circa of dried Porcini Mushrooms

60g of Grated Parmigiano Reggiano DOP

½ onion

1 glass of white wine

25g of butter

Salt, Pepper, Extra virgin Olive Oil and a little bit of chopped fresh parsley

 

Put the dried Porcini Mushrooms into a bowl, pour some boiling water to cover them and leave them in the water for around half an hour. Then rinse the mushrooms, drain the bowl filtering the water with a sieve and keep the liquid aside. The water will now have an amber colour. Chop the soft mushrooms in small pieces.

Prepare 1 litre of vegetable stock and add a little bit of filtered mushroom water in it.

 

Heat a couple of spoons of Extra Virgin Olive Oil in a large frying pan and when the oil starts frying add the finely chopped onion. As soon as the onion begins to brown, add the rice and the chopped mushrooms and stir for a few minutes to toast the rice a bit. Add the glass of white wine and let the alcohol evaporate.

From now on for about 16-18 minutes, add one or two large scoops of hot stock at a time, stir the rice until it has absorbed the liquid and then add the stock again until the rice looks cooked.

 

Once ready, take the frying pan off the heat, add salt and pepper, butter, grated Parmigiano Reggiano and chopped fresh parsley. (Tip: you can also add a little bit of Taleggio cheese to make the risotto more creamy and give it a fantastic intense flavour!).

Cover the pan for a few minutes so that the butter can melt. Stir firmly before serving.

 

Enjoy!!