How to make risotto with dried mushrooms or fresh porcini mushrooms, with grated Parmesan cheese, onion, beef broth, freshly ground white pepper.
Ingredients for 4 people
- 350 g of rice
- 15 g of dried mushrooms or 300 g of fresh porcini mushrooms
- 50 g of butter
- 50 g of grated Parmesan cheese
- 1/2 onion finely sliced
- 1.5 liters of broth, possibly beef
- freshly ground white pepper
How to prepare mushroom risotto
Wash the dried mushrooms well in running water, put them in a container by covering them with warm water, then let them rest for about an hour.
(If the fresh mushrooms are used, after cleaning them, they must be sliced and sautéed in a pan with the butter and a clove of garlic, which must be removed before adding the mushrooms to the rice).
Brown the onion in a pan with 40 g of butter, then pour the rice over it.
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Add the boiling broth a little at a time, stirring the rice continuously with a wooden spoon.
Halfway through cooking, squeeze the dried mushrooms, keeping the soaking water, then add them to the rice, continuing to turn it until cooked.
Add the mushroom water, 10 g of butter, the grated Parmesan cheese and the freshly ground white pepper.
Turn the risotto again and then serve immediately on the table accompanied by another grated Parmesan cheese.
