Porcini Mushroom Risotto

Name: Porcini Mushroom Risotto
Total time: 1200 s
Yield: 2 servings
Ingredients: 1 cup Carnaroli rice (about 230 grams); 6 ounces porcini mushrooms (about 170 grams); 1 small onion; 1/4 cup white wine; Vegetable broth; Salt; Parsley; 1 tablespoon butter; Grated Parmesan cheese

Manu Cogliati @cook_13883565

A classic from Lombard cuisine, porcini mushroom risotto remains one of my favorites.

Manu Cogliati @cook_13883565

A classic from Lombard cuisine, porcini mushroom risotto remains one of my favorites.

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Ingredients

20 minutes

2 servings

1 cupCarnaroli rice (about 230 grams)
6 ouncesporcini mushrooms (about 170 grams)
1small onion
1/4 cupwhite wine
Vegetable broth
Salt
Parsley
1 tablespoonbutter
Grated Parmesan cheese

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Steps

20 minutes

1

First, prepare the vegetable broth.
2

In a pan, sauté the finely chopped onion in a little oil.
3

Add the rice and toast for a couple of minutes, then deglaze with the white wine.
4

Once the alcohol has evaporated, add a couple of ladles of broth and the mushrooms (mine are frozen and pre-cleaned).
5

Cook by adding a ladle of broth each time it dries out, and season with salt.
6

Once ready, remove from heat, add the parsley, and stir in the risotto with a handful of Parmesan and the butter, mixing well and adding a little broth if necessary.