How to cook the risotto with fresh porcini mushrooms, a recipe to make in a pan with meat and onion broth, parsley and ground pepper.
Ingredients for 4 portions
- 1 bunch of parsley
- 40 gr butter
- half a glass of dry white wine
- 3/4 liter of meat broth
- 2 tablespoons of grated Parmesan cheese
- 250 gr of carnaroli rice
- 200 gr of fresh porcini mushrooms
- 1/4 onion
- half a clove of garlic
- salt
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- ground pepper
Preparation of risotto with porcini mushrooms
Boil the broth in a pan, while preparing the washed parsley and onion, the latter to be dried in a pan with a little butter, after having finely chopped it.
Add the rice to the pan with the onion, to make it flavor, mixing carefully using a wooden spoonful of spoon, sprinkle everything with white wine to evaporate.
Once this is done, begin to pour, in small doses, the broth meanwhile brought to a boil, stirring occasionally and cooking for 16 minutes, gradually allowing the broth to absorb from the rice.
Prepare the mushrooms clean and cut them into thin slices. Heat the remaining butter in a pan with the garlic, add the mushrooms by cooking them over high heat for about 3 minutes in an uncovered pan, then add salt and pepper, remove the garlic and add the chopped parsley.
Mix, making good mixing, the rice mushrooms, this 3 minutes before finishing cooking, then remove from the heat and pour the grated Parmesan, serve still hot after another final stir.
