Ticino Porcini Risotto

Name: Ticino Porcini Risotto
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 30 grams dried porcini; 1 large onion; 2 tbsp butter; 300 grams rice (Vialone or Carnaroli); 200 ml red wine; 600 ml chicken broth; 75 grams freshly grated Sbrinz (Swiss hard cheese) or Parmesan; 30 grams butter; 1 salt and freshly ground pepper

Dave @cook_3987919

Delicious porcini mushroom risotto from the Ticino, the sunniest place in Switzerland.

Tip: This risotto tastes even more delicious, of course, if you prepare it with fresh porcini mushrooms. Wash about 300 g mushrooms, cut them into slices and separately steam them in a little butter. Once all the liquid has evaporated, add the mushrooms to the risotto.

Delicious porcini mushroom risotto from the Ticino, the sunniest place in Switzerland.

Dave @cook_3987919

Delicious porcini mushroom risotto from the Ticino, the sunniest place in Switzerland.

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Ingredients

1 hour

4 servings

30 gramsdried porcini
1 largeonion
2 tbspbutter
300 gramsrice (Vialone or Carnaroli)
200 mlred wine
600 mlchicken broth
75 gramsfreshly grated Sbrinz (Swiss hard cheese) or Parmesan
30 gramsbutter
1salt and freshly ground pepper

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Steps

1 hour

1

Place the porcini mushrooms in warm water for half an hour, then squeeze out gently.
2

Peel the onion, chop finely and steam briefly in butter.
3

Then add the rice and fry briefly stirring.
4

Add the mushrooms, deglaze with the red wine and completely boil while stirring.
5

Only then add one third of the broth and let it boil again while stirring. Through the constant stirring, the risotto will get its creamy consistency.
6

Gradually add the remaining broth. In the end, the rice should be very juicy and still "al dente".
7

Stir in the grated cheese and the butter, then spice up with salt and plenty of pepper.