Risotto with Porcini mushrooms
Ingredients for 4 servings
- 300 g of “Carnaroli” rice
- 50 g of “Funghi porcini secchi Inaudi” (dried Porcini mushrooms)
- Meat broth (as much as required)
- Olive oil
- Butter and grated “Grana Padano” cheese (parmesan)
- 1 onion
- White wine
Wash the dried mushrooms carefully. Put them into a bowl filled with warm water and soak them for approximately 10 minutes. Change the water (refill the bowl with clean, warm water) and soak the dried mushrooms for other 10 minutes.
Brown the onion in a pan with olive oil and a butter, then, after having drained them properly, add the mushrooms. Add the rice and toast it uniformly, then add the wine and let simmer. Cover the rice with the water in which the mushrooms were soaked and complete the cooking by adding hot meat broth when necessary.
Once cooked, remove the rice from the heat and stir in the butter and the grated parmesan. Sprinkle with chopped parsely on top.