Portata:
Ingredienti:
Cotture:
Cucina:
Difficoltà:
Menu:
Il risotto ai funghi porcini e un piatto noto della cucina italiana. I funghi porcini rappresentano l’ingrediente principe e possono essere freschi (come in questa ricetta) oppure secchi.
Servings: 4 persone
Ingredients
- 300 gr Rice Carnaroli or suitable for risotto
- qb Mushrooms fresh porcini
- 1 Onion
- qb Parsley chopped
- 100 Cl Broth
- 4 tablespoons Parmesan cheese grated
- 1 nut Butter
- qb Salt
- qb Pepper
- qb White wine
Instructions
- Clean the porcini mushrooms removing soil residues with a damp cloth and slice them.
- Sauté the butter with chopped onion in a pan, then add the mushrooms and cook over high heat.
- Add the rice gradually until it absorbs the seasoning.
- Then, pour in broth little by little and cook the rice.
- Deglaze everything with a little dry white wine.
- Add broth until absorbed, stirring everything with a wooden spoon.
- Repeat the addition and absorption process, stirring constantly, until cooked.
- Before turning off the heat, when nearly cooked, add a little more raw butter to make the risotto very creamy.
- Once cooked, season with salt and pepper (moderately).
- Plate the risotto and sprinkle with grated Parmesan and some parsley.
Notes
You can opt to use dried porcini mushrooms, which should be rehydrated in water if fresh ones are not available.
You may omit the pepper if you prefer.
You can add a bit of Extra Virgin Olive Oil along with the butter, if desired.
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