Ingredients
- Carnaroli rice 1 ¾ cup (320 g)
- Vegetable broth 4 ¼ cups (1)
- Garlic 1 clove
- Extra virgin olive oil 2 tbsp
- Black pepper to taste
- Porcini mushrooms 14 oz (400 g)
- Yellow onions -1 - small
- Butter -¼ stick (30 g)
- Fine salt to taste
FOR GARNISHING
- Parmigiano Reggiano PDO cheese 3 ¼ tbsp (50 g) - to be grated
- Parsley 2 spoonfuls - to be minced
- Butter- 2 tbsp (30 g)
Preparation
Be it their characteristic shape, strongly and gritty fragrance, or that they appear to tell a story of pixies and charmed woods, when it was once said that they would show up where trolls moved… mushrooms are one of the foremost valuable endowments that the earth gives us, and there’s no superior way to appreciate them than in a pleasant porcini mushroom risotto! A velvety and wrapping vegan to begin with course, it is the idealize choice to treat your visitors and spoil the family when the days begin to induce shorter. In truth, drop is mushroom season and a great risotto is always a culminate choice! Anything the event, porcini mushroom risotto may be a formula full of taste and charm; more than fair a dish, it may be a drop pixie story!
To make porcini mushroom risotto, first prepare the vegetable broth. Then clean the mushrooms: remove the base with a knife, scrape the stalk to remove any soil residue, then rub gently with a damp cloth.
- If some of the mushrooms have too much soil residue, pass them under a stream of running water, but be sure to dry them immediately to prevent them from absorbing water
- Cut the mushrooms into slices approximately 1/4 inch (7-8 mm) thick, keeping the whole section intact where possible
- Heat the oil in a non-stick pan and briefly fry a clove of crushed garlic
- then turn up the heat and add the mushrooms
- Sauté the mushrooms over high heat for approximately 10 minutes until they become brown, then add salt
- and pepper and remove from the heat. The browned mushrooms will give the risotto a pleasant toasted note.In the meantime, peel and finely chop the onion
- Melt the butter in a saucepan, add the onion
- and let it cook over low heat for 10-15 minutes, adding a ladle of broth if necessary. When the onion has softened, add the rice
and toast for a couple of minutes.When the rice has become almost transparent, cook it by adding one ladle of broth at a time
- and stirring frequently
- make sure that the bubbles from boiling remain constant and that the heat is not too high. When the rice is very al dente,, add the porcini mushrooms a few minutes before it is ready
- and finish cooking, adjusting the salt and pepper if necessary.Once cooked, stir the risotto over low heat, adding the butter
- and grated Parmesan cheese
- and mix well. If you prefer a less dry risotto, add another ladle of broth. Garnish with fresh chopped parsley, and your porcini mushroom risotto is ready to be served
