Porcini Mushroom Risotto

Name: Porcini Mushroom Risotto
Ingredients: 1 1/2 cups Carnaroli rice (about 300 grams); 7 ounces fresh porcini mushrooms (about 200 grams); 2 cups porcini mushroom broth (about 500 ml); 1/2 onion; To taste, parsley; To taste, black pepper; To taste, extra virgin olive oil; 1 tablespoon butter; To taste, white wine; To taste, salt

Mycooking06 @mycooking06

Sicilia

This is the classic risotto for autumn Sundays, with the aroma of porcini mushrooms filling the kitchen and, for a moment, taking us back to Mount Etna.

Mycooking06 @mycooking06

Sicilia

This is the classic risotto for autumn Sundays, with the aroma of porcini mushrooms filling the kitchen and, for a moment, taking us back to Mount Etna.

Saved

Ingredients

1 1/2 cupsCarnaroli rice (about 300 grams)
7 ouncesfresh porcini mushrooms (about 200 grams)
2 cupsporcini mushroom broth (about 500 ml)
1/2onion
To taste, parsley
To taste, black pepper
To taste, extra virgin olive oil
1 tablespoonbutter
To taste, white wine
To taste, salt

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Steps

1

Wipe the mushrooms with a damp cloth to remove any dirt. Cut them into rough cubes.
2

In a small saucepan, pour 2 cups (500 ml) of water and add a porcini mushroom bouillon cube. Bring to a boil.
3

In a skillet, heat a little extra virgin olive oil. Add the thinly sliced onion and sauté until softened.
4

Add the mushrooms, let them cook to develop flavor, and grind some black pepper over them.
5

Add the rice, toast it briefly, then deglaze with white wine. Next, pour in enough hot broth to cover everything and stir occasionally.
6

As the liquid is absorbed, add more broth as needed to cook the rice. Once the broth has reduced and the rice is cooked, turn off the heat and stir in 1 tablespoon of butter to make the risotto creamy, then add a handful of parsley. Mix well and serve!
7

Tips: You can also use vegetable or beef bouillon cubes, or even better, homemade broth. Pair this risotto with a good red wine, such as Syrah, Nero d'Avola, or simply a local wine.