Risotto with porcini mushrooms: a classic recipe
A rich and tasty dish, ideal on autumn Sundays.
Equipment
- Saucepan
- Non-stick pan
Ingredients
Broth
- 2 Carrots
- 1 Onion
- 1 stick Celery
- to taste Salt
Risotto
- 300 g Carnaroli Rice
- 4 fresh Porcini or 50 g dried Porcini
- 1 Shallot
- 1/2 glass white Wine
- 1 l Broth
- 100 g Parmigiano Reggiano
- to taste Parsley
- to taste Extra Virigin Olive Oil
- to taste Salt
- to taste Pepper
Instructions
Broth
- Clean and cut carrots, shallot and celery stalks into fairly large pieces.
- Put them in a saucepan and cover them with 3 liters of water.
- Cook for about 1 hour and a half.
- Allow to cool and filter.
Risotto
- Sauté the fresh mushrooms with a clove of garlic for 10 minutes.
- Add salt and turn the fire off.
- If you use dried mushrooms, soak them for about half an hour in warm water.
- Remove them from water, squeeze them lightly and place them on kitchen paper.
- Filter and keep soaking water aside.
- Heat oil in a non-stick pan, add the finely chopped shallot and cook for 10 minutes.
- Toast rice for 3 minutes then add it to the shallot.
- Pour 1 ladle of hot broth on rice, gradually adding more as it is absorbed. If you are using dried mushrooms add their soaking water.
- Add mushrooms a few minutes before rice is ready.
- The final step is to add Parmigiano Reggiano.
- Place on a plate, sprinkle with chopped parsley and drizzle with extra virgin olive oil.
Nutrition
Calories: 350kcal