Risotto ai funghi porcini is a classic Italian dish that embodies the rich, earthy flavors of autumn. With creamy rice, fragrant porcini mushrooms, and a touch of Parmesan cheese, this dish is simple to prepare yet delivers an unforgettable taste experience.
Ingredients
| 300 gr | Carnaroli rice |
| 30 gr | Funghi porcini |
| 1 | Onion |
| 900 ml | Vegetable broth |
| 50 gr | Butter |
| 40 gr | Parmigiano Reggiano |
Instructions
Cover the mushrooms with water.
Prepare all the ingredients.
Put the onion with olive oil in a pot.
When the onion is transparent, add the rice.
Move continuously with a wooden spoon for 2 minutes.
Little by little add the hot vegetable broth. Add salt and black pepper. Cook over medium heat for 15 to 20 minutes.
Add the drained mushrooms.
Stir constantly to release the starch from the rice.
Add more vegetable broth and check the salt level. Stir.
Remove from heat and add the butter. Stir.
Add the cheese. Stir.
Let stand 2 minutes.
Serve
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