Porcini Mushroom Risotto

SERVES   4 persons      TOTAL TIME 50 minutes          DIFFICULTY easy

 

INGREDIENTS:

320 gr.  Carnaroli Rice

1 l. hot stock

400 gr Porcini Mushrooms

3 tbsp. extra virgin olive oil

2 garlic cloves, peeled

30 gr. unsalted butter

1 shallot, peeled and finely sliced

1 sprig of fresh parsley

½ glass of white dry wine

Salt to taste

FOR THE MANTECATURA:

30 gr. unsalted butter

40 gr. Parmesan cheese, grated

 

DIRECTIONS:

 

• Start preparing the mushrooms. Scrap the dirt off the bottom of the stem.

• Next, separate the head from the stem using a sharp knife. Proceed to dust off excess dirty with a firm brush, then quickly rinse under cold running water and dry them.

• Slice or cut them.

• Heat 3 tablespoons of extra virgin olive oil in a saucepan over a medium heat and fry the garlic cloves until golden.

• Reduce the heat and tip in the mushrooms, season with salt and cook for about 5 minutes. Put aside (Fig. 1).

• Heat the butter in a large, heavy based saucepan over a medium heat, add the finely sliced shallot and fry gently for about 10 minutes, stirring. Add some stock, if needed.

• Turn up the heat, tip into the rice and toast it for one minute until the grains become shiny, stirring continuously (Fig. 2).

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• Pour into the wine and let it evaporate.

• Next reduce the heat and cook the risotto adding a ladle of stock and stirring, until the stock is absorbed (Fig. 3).

• Continue adding the stock a ladle at a time, until the risotto is almost ready (this will take more or less 15 minutes, it depends on the kind of rice).

• Stir into the mushrooms, some finely chopped parsley and continue cooking (Fig. 4).

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MANTECATURA:

• When the rice is ready, turn off the heat and add the butter, the Parmesan cheese (Fig. 5 & 6).

• Leave to rest for a minute, to allow the butter to melt, then stir well everything together.

• Serve immediately.

 

Suggestions:

You can use oil instead of butter for an healthy recipe.

 

 

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