October 5, 2010

Risotto ai Funghi (Mushroom Risotto)



4 people
Preparation: 30’
Cooking Time: 25-30’
Difficulty: 2

30-40g of dried porcini mushrooms or 100g of fresh portabella mushrooms
5 tablespoons of extra virgin olive oil
1 onion diced
100ml of dry white wine
350g of risotto rice
1l of chicken broth
2-3 tablespoons of parmigiano
Salt

If you are using dried porcini, place them in a bowl of tepid water for 30’ to soften and then strain – keeping the water aside
In a large sauce pan, over low heat, cook the onions in olive oil until they are soft and transparent (not sautéed)
Add the mushrooms and leave them to flavour for a couple minutes
Turning the heat up to medium flame, add the rice and stir for at least a minute and then moisten  a little at a time with the white wine
Once the wine is absorbed you may add the left over water used to moisten  the mushrooms, always stirring
Continue to moisten the rice a little at a time with the broth while stirring – the rice should be cooked after about 18’
As soon as the rice is cooked add 2-3 tablespoons of parmigiano cheese
Serve immediately

 so yummmmmmmmy!






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