From Salvo Sangrigoli's kitchen in Italy.

Originally published on Cookpad Italy as Risotto ai funghi, with US measurements.

Mushroom Risotto

Name: Mushroom Risotto
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 3/4 cup rice (about 150 grams); 1 cup frozen porcini mushrooms (about 150 grams); Salt, to taste; Parmesan cheese, to taste; 1 dash black pepper (optional)

Salvo Sangrigoli @cook_14163886

Does your girlfriend talk too much? Make her a risotto!

Salvo Sangrigoli @cook_14163886

Does your girlfriend talk too much? Make her a risotto!

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Ingredients

30 min

Serves 2 servings

3/4 cuprice (about 150 grams)
1 cupfrozen porcini mushrooms (about 150 grams)
Salt, to taste
Parmesan cheese, to taste
1 dashblack pepper (optional)

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Steps

30 min

1

Cook the frozen mushrooms in a saucepan with a little water and salt.
2

Add the rice to the mushrooms and toast it lightly.
3

Add previously heated water and stir constantly to prevent the rice from sticking to the pan. As the water is absorbed, add more as needed. Continue for about 20-25 minutes.
4

At the end of cooking, stir in Parmesan cheese.
5

Serve and add a dash of black pepper.