Risotto With Porcini Mushrooms
Ingredients
- 350 gr. Carolina rice Voion
- 150 gr. dried mushrooms (soak them to soften)
- 300 gr. porcini mushrooms or other species
- 180 gr. butter (100 g at the beginning and 80 g for binding)
- 1 liter of vegetable broth
- 1 large chopped onion
- 2 cloves chopped garlic
- 1 glass of white wine
- 150 gr. grated parmesan
- zest of 1/2 lemon
- 1 tbsp chopped parsley
- salt
- pepper
Procedure
- Wash the mushrooms and cut them into slices.
- In a wide pan, on a low heat, melt the butter, add the onion and garlic and fry them.
- Add the mushrooms and leave on the fire for 10 minutes. Then add the Carolina rice and toast it for 3-4 minutes. We extinguish with the wine.
- Stir well until evaporated and check the taste for salt and pepper.
- We have put the broth to boil in a pot and start pouring it spoon by spoon into the rice, always on a sufficient heat. Every time the broth evaporates a little, we repeat the same process, stirring constantly.
- After about 20 minutes from the time we add the rice, our risotto is ready.
- Remove from the heat and finish by mixing with the remaining butter, parmesan, parsley and lemon zest. Cover it for 2-3 minutes to rest and serve.
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