15 min
Cottura:
30 min
Dosi per:
4 persone
Ingredienti
Carnaroli rice320 g
Porcini mushrooms 400 g
Vegetable broth 1 l
Small golden onions 1
Garlic 1 clove
Butter 30 g
Extra virgin olive oil 2 tablespoons
Fine salt
black pepper
To stir and garnish
Parmesan cheese to be grated 50 g
Butter 30 g
Parsley to chop 2 tablespoons
Now take care of the cleaning of porcini mushrooms: remove the base with a knife, scrape the stem to remove all the residues of earth and, finally, gently wipe with a damp cloth. If the fungus should be very earthy you can pass it briefly under a stream of running water, but be sure to dry it immediately to prevent it from absorbing the water.
Once cleaned, cut the mushrooms into slices about 7-8 mm thick, keeping the whole section intact when possible.
Heat the oil in a non-stick pan and fry a clove of crushed garlic briefly, then raise the heat and add the mushrooms. Brown the mushrooms over high heat for about 10 minutes so that they take color, then add salt and pepper and remove from the heat. The browned mushrooms will give the risotto a pleasant toasted note.
Meanwhile, chop and finely chop the onion. Melt the butter in a saucepan, add the onion and let it cook gently for 10-15 minutes, helping with 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, bring it to cooking 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 salt and pepper if necessary.
Once cooked, stir in the risotto over a low flame, adding the butter and the grated Parmesan, and mix well. To get a perfect wave risotto you can add another ladle of broth if necessary. Finally, garnish with chopped fresh parsley and your risotto with porcini mushrooms is ready to be served!