Porcini Mushroom Risotto
We went to Italy, in July, we brought dry porcini mushrooms. It's great because all the ingredients were in our storage so when a visit came home we didn't need to go to the market.
What you will need
1 pound arborio rice
40 grams dried porcini mushrooms (package)
chicken broth
1/3 onion
100 grams parmesan cheese
1 tbsp butter
How to cook
1
Cut the onions in thin cubes. Fry onions and then add rice to fry a bit.
2
This is the rice and mushrooms from Italy that I used. You can buy them on Amazon and it makes a lot of difference. Just add the dried mushrooms to water so they will grow back.
3
Follow the risotto technique. Keep adding a bit of broth and mixing until the broth dries.
4
Add the rehydrated mushrooms.
5
Constantly stir and at the end I prefer to stop the fire when it's super "aldente" (harder rice) so I put some parmesan cheese and close the lid and wait for it to lower the temperature and arrive to the right consistency, so it's not too hard.
6
Serve with parmesan cheese on top and a thin amount of the best olive oil you can find.
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