Porcini mushrooms risotto

The scent of porcini risotto confirms that summer is ending: soon the children will go back to school, the days will be shorter and our week ends will be full of new discoveries. travels and experiments in our kitchen!

What do you need

Carnaroli rice 320 g

Porcini mushrooms 400 g

Vegetable broth 1 l

1 Small golden onions

1 clove garlic

Butter 30 g

Extra virgin olive oil 2 tbsp

Salt to taste

Black pepper to taste

FOR BATCHING AND GARNISHING Parmigiano Reggiano DOP to be grated 50 g

Butter 30 g

Parsley to chop 2 tbsp

How to proceed

To make the porcini mushroom risotto, first prepare the vegetable broth following the recipe on our website.

Now take care of cleaning the porcini mushrooms: remove the base with a knife, scrape the stem to remove all earth residues and, finally, gently rub with a damp cloth.

If the mushroom is very earthy, you can pass it briefly under a jet of running water, but be sure to dry it immediately to prevent it from absorbing water.

Once cleaned, cut the mushrooms into slices about 7-8 mm thick, keeping the entire section intact when possible.

In a large pan fry briefly a clove of crushed garlic, then raise the heat and add the mushrooms.

Brown the mushrooms over high heat for about 10 minutes so that they take on color, then salt r, pepper and remove from the heat. The browned mushrooms will give the risotto a pleasant toasted note.

Meanwhile, peel and finely chop the onion. Melt the butter in a saucepan, add the onion and let it cook gently for 10-15 minutes, using a ladle of broth if necessary. When the onion has melted, add the rice and toast it for a couple of minutes. When the rice has become almost transparent, cook it by adding a ladle of broth at a time and stirring often ; make sure that the boiling bubbles remain constant and that the flame is not too aggressive.

When the rice is very al dente, a few minutes before it is ready, add the porcini mushrooms and finish cooking, adjusting with salt and pepper if necessary.

Once cooked, stir the risotto over the heat by adding the butter and grated Parmesan, and mix well. To obtain a perfect wave risotto, you can add another ladle of broth, if necessary. Finally, garnish with chopped fresh parsley and your porcini mushroom risotto is ready to be served!