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Risotto with fresh porcini mushrooms
ingredients
servings
4
Rice
350 oz
Porcini mushrooms
400 oz
Vegetable broth
1000 cups
Onions
1 unit
White table wine
1 glass
Garlic
2 wedges
Extra virgin olive oil
to taste
Iodized salt
to taste
Pepper
to taste
Parsley
1 teaspoon
Grated cheese
2 spoons
Butter
3 knobs
first courses from Italy
Risotto with fresh porcini mushrooms
Risotto with fresh porcini mushrooms
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
As I mentioned a few days ago in my previous post: A gift ... fresh porcini mushrooms, I used these mushrooms to prepare a sublime risotto.
preparation
step 1
Clean the mushrooms and cut them into thick slices about half a centimeter and then put them in a large pan with a little extra virgin olive oil, the garlic cloves and a bit 'of salt.
step 2
Cook for 15 minutes at medium heat, with the lid slightly away, stirring occasionally.
step 3
Heat the broth and then hold it over low heat. Meanwhile, in another large pan, brown the onion in extra virgin olive oil. Add the rice and toast then deglaze with white wine.
step 4
Stir and let it evaporate.
step 5
At this point add the mushrooms to the pan with the rice, removing the garlic, and cook for a few minutes then start adding the hot broth. Season with salt.
step 6
When cooked, the grains of rice should remain slightly al dente, turn off the heat and add the butter and the grated cheese, stir briefly and let stand for 2 minutes.
step 7
Serve with parsley and a good grinding of pepper.
step 8
Council: the risotto should be mixed as little as possible to avoid breaking the beans and a wooden spoon should be used, preferably with the hole in the middle.
