Porcini Mushroom Risotto

Primo
Mon, 10/20/2014 - 05:00
Difficult Level
Medium
Cooking Time
25 minutes
Cost
High

Ingredients

carnaroli rice
320 gr
porcini mushrooms
200 gr
onion
1/4
garlic cloves
1/2
butter
50 gr
white wine
1 dl
meat stock
5 dl
grated Parmesan cheese
30 gr
parsley
salt
ground black pepper

Preparation

Clean and chop the onion and let it sweat in a pan with 20 gr of butter. Add rice and sauté for 2 more minutes until rice grains are translucent, then pour in the white wine and keep stirring to cook out the alcohol. At this point, start adding warm stock, a ladleful at a time, stirring often. Add more stock as needed, until the rice is cooked "al dente".

In the meantime, clean and slice the porcini mushrooms. Then sauté one garlic clove in 20 gr of butter, add the mushrooms and cook over a high heat for 2-3 minutes, season with salt and pepper, sprinkle with chopped parsley.

At the end of the cooking process, add the mushrooms and another fistful of parsley to the rice and let it cook for the last few more minutes.

Turn off the heat, stir in the remaining butter and serve with grated Parmesan cheese and freshly ground pepper.