Porcini Mushroom and Amarena Cherry Risotto

Name: Porcini Mushroom and Amarena Cherry Risotto
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 2 cups Carnaroli rice (about 350 grams); 14 oz porcini mushrooms (about 400 grams); 4 cups vegetable broth (1 liter); 1 onion; 3 tablespoons extra virgin olive oil; 1/4 cup red wine with Amarena cherries (or substitute with Prosecco); 2 bay leaves; 1 potato; Salt, to taste; Black pepper, to taste

Anna Maria Aresta @annafooditaly

Mesagne

This risotto is deglazed with wine that has Amarena cherries macerated in it. ❤️👩‍🍳

Anna Maria Aresta @annafooditaly

Mesagne

This risotto is deglazed with wine that has Amarena cherries macerated in it. ❤️👩‍🍳

Saved

Ingredients

30-40 minutes

Serves 4 servings

2 cupsCarnaroli rice (about 350 grams)
14 ozporcini mushrooms (about 400 grams)
4 cupsvegetable broth (1 liter)
1onion
3 tablespoonsextra virgin olive oil
1/4 cupred wine with Amarena cherries (or substitute with Prosecco)
2bay leaves
1potato
Salt, to taste
Black pepper, to taste

Saved

Steps

30-40 minutes

1

To make the porcini mushroom risotto, first prepare the vegetable broth using celery, carrot, onion, 1 potato, 2 bay leaves, 7 cherry tomatoes, and 2 bay leaves.
In a pan, heat the 3 tablespoons of olive oil and finely chopped onion. When the onion is soft, add the rice and toast it well. Deglaze with the wine (I used a special wine with Amarena cherries macerated in it, but you can also use Prosecco).
2

Let the alcohol evaporate completely, then start cooking the risotto by adding the broth a little at a time. Each time the rice absorbs the broth, add one or two ladles more. Halfway through cooking, add the porcini mushrooms and continue cooking, always adding broth as needed. Once the rice is cooked, turn off the heat and stir in butter and Parmesan cheese until creamy. For a perfect creamy risotto, add a splash of broth while stirring in the butter and cheese.
3

If needed, adjust seasoning. For decoration, you can add some chopped parsley.