Risotto ai funghi Porcini
Even if the days are getting shorter and the cold breeze reminds us to get our coat ready, we still have good "weapons" to fight the coming winter. October is the month of Porcini mushrooms, a delicious kind of mushroom which adds a nutty flavour to any dish. In Italy, they are usually eaten at Sunday lunch with the classic tagliatelle or risotto.
Reach and intense in flavour, it's one of the best ways to get an applause from your guests!
Prep: 45min - Level: Easy - Serving: 4
- 280gr Rise (Carnaroli quality)
- 3-4 Fresh Porcini
- 150ml Stock Broth
- 1 Garlic clove
- 1/2 Glass of white wine
- 20gr Olive Oil
- 50gr Butter
- 100gr Parmesan cheese
First of all, clean the mushrooms from the soil with a small brush and a wet sponge.
Finely chop the porcini and reserve in a small bowl.
Warm the stock until bubbling.
In a large saucepan, heat the oil until shimmering. Add the garlic and the mushrooms, cook over moderate heat, stirring, until softened, 2 minutes. Season with salt and pepper. Now add the rice and stir to coat. Simmer with the wine and cook until the wine has evaporated.
Add the stock little by little, a quarter of it, and let the rice cook over moderate heat, stirring constantly, until the stock is nearly absorbed.
Continue adding the stock in batches, stirring constantly until the rice is al dente and suspended in a creamy sauce, about 20 minutes.
Stir in the butter and cheese;
Dust with chopped parsley before serving.
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