Creamy porcini mushrooms risotto

Name: Creamy porcini mushrooms risotto
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 70 grams dried porcini mushrooms; 240 grams rice (carnaroli is preferred); 200 ml double cream/heavy cream; 500 ml meat broth; 1/4 onion, chopped; 1 tbsp olive oil; 1 tsp chopped parsley; 1 tbsp grated parmesan cheese

Chiara Passera @cook_3679253

Bristol, UK

I had to cook porcini mushrooms for someone who "likes their taste but not their consistency"; I created this mix and I loved it

Chiara Passera @cook_3679253

Bristol, UK

I had to cook porcini mushrooms for someone who "likes their taste but not their consistency"; I created this mix and I loved it

Saved

Ingredients

30 mins

3 servings

70 gramsdried porcini mushrooms
240 gramsrice (carnaroli is preferred)
200 mldouble cream/heavy cream
500 mlmeat broth
1/4onion, chopped
1 tbspolive oil
1 tspchopped parsley
1 tbspgrated parmesan cheese

Saved

Steps

30 mins

1

Revive dried mushrooms in a bowl with some water for few minutes
2

Put mushrooms in a pan (don't throw their water away) with half of the olive oil, chopped onions and parsley. Season to taste.
3

Toast rice in a pot with the remaining olive oil
4

Simmer rice with the water you used for mushrooms, until reduced
5

Add broth to the rice pot and let it cook for about 16 minutes. Keep stirring!
6

While rice is cooking.. Add double cream to the mushrooms and then use your hand-held liquidizer!
7

Add the mushrooms cream to the rice pan and cook the whole thing on a low gas for 1 minute
8

Final touch: turn off the stove and add grated Parmesan cheese