Risotto ai funghi porcini Recipe

Let’s prepare mushroom risotto step by step.

  • 300 gr Carnaroli rice

    or round grain rice.

  • 30 gr Funghi porcini

    dry or fresh.

  • 1 Onion

  • 900 ml Vegetable broth

    aprox. vegetable broth

  • 50 gr Butter

  • 40 gr Parmigiano Reggiano cheese

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.

  • To achieve a creamy risotto it is important to stir throughout the preparation.
  • It is important that there are no grains of rice stuck on the sides of the pot.
  • Incorporate the vegetable broth little by little.
  • The cooking must be slow, over medium heat.
  • The vegetable broth must be hot at the time of incorporation.
  • Other varieties of rice that can be used are arborio rice, baldo or vialone.

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