For ➍350 g porcini mushrooms*
320 g Arborio rice
1 l chicken or vegetable stock
1 glass dry white wine
1 small onion
1 clove garlic
extra virgin olive oil
butter
salt & pepper
Parmigiano cheese, freshly grated**
green salad**
Wipe the mushrooms with a damp cloth. Cut away the bottom of the stork.
Slice the mushrooms not too thinly. Finely slice the onion and the garlic.
Have the stock ready at boiling temperature. In a saucepan, heat 2 tbs of oil together with a knob of butter.
Add the onion and garlic and cook gently on low heat.
Add the mushrooms and cook them for a couple of minutes.
Add the rice and stir until it’s all well mixed then pour in the wine and let it evaporate quickly. Finally add the boiling stock one ladle per time. Stir the rice often and let it absorb the stock before adding the next ladle, keeping it at a gentle boil. Season and cook for about 18 m.
Turn the heat off, add another knob of butter and freshly grated pepper, cover and leave it to rest for 5 m.
Serve it hot with freshly grated Parmigiano cheese.** Add some green salad.**
*Use dried mushrooms, or a mix of fresh mushrooms and dried porcini. Use shiitake instead.
** Optional.
See risotto tip.
