Risotto ai funghi porcini 
Porcini Mushroom Risotto
From the Cookpad video school, here is the first recipe by #manucogliati on Cookpad... this is my version of the first recipe from Lombard cuisine. I love having a broad view of cooking and I enjoy experimenting and always tasting new recipes and more! I’ll add some coarsely chopped hazelnuts to give the dish a crunchy touch. But the flavor and taste of porcini mushrooms, that I can’t change... on their own, they’re poetry. Enjoy!
Porcini Mushroom Risotto
From the Cookpad video school, here is the first recipe by #manucogliati on Cookpad... this is my version of the first recipe from Lombard cuisine. I love having a broad view of cooking and I enjoy experimenting and always tasting new recipes and more! I’ll add some coarsely chopped hazelnuts to give the dish a crunchy touch. But the flavor and taste of porcini mushrooms, that I can’t change... on their own, they’re poetry. Enjoy!
Cooking Instructions
- 1
Prepare all the ingredients. In a pot, add the water, white onion, celery, carrot, and bouillon cube to make the vegetable broth.
- 2
In a separate pan, melt half the butter with a drizzle of olive oil and sauté the onion until golden. Add the rice and toast it for a couple of minutes.
- 3
Deglaze with white wine. Once the alcohol has evaporated, add the thawed porcini mushrooms and 2 ladles of broth. Cook for 15 minutes, adding more broth as needed.
- 4
Finish the risotto off the heat by stirring in the remaining butter and grated Parmesan. Add chopped parsley and hazelnuts for crunch. Serve and enjoy!
- 5
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