Risotto ai funghi porcini

Risotto ai funghi


• onion, 1 small pc.
• extra virgin olive oil, 15 g
• rice (carnaroli or arborio), 260 g
• white wine, 0,5 l
• vegetable stock, 1,5 l
• porcini mushroom, 150 g
• parsley, 20 g
• garlic, 1 clove
• butter, 15 g
• parmesan cheese, 30 g
• salt
• pepper


Chop the onion into small pieces and caramelize it in the oil in a frying pan. After 3 minutes add the rice. Cook the rice with the onion for 2-3 minutes and then pour the white wine to it. When the wine evaporates, pour evenly the vegetable stock. In another frying pan mix the chopped mushrooms with oil, chopped parsley and garlic. Mix them very well, then add them to the rice and cook them together. The cooking of the rice takes 15-18 minutes. When the rice is ready, turn off the gas and add the butter, the parmesan, the salt and the pepper. Mix it very well until it becomes creamy.

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