Preparation: 40 mins
Cooking: 20 mins
Servings for: 4 people
| Gluten free | Vegetarian |
A version of the typical autumn recipe of risotto with porcini mushrooms.
- 350 g of rice
- 200 g of fresh porcini mushrooms (or 25 g of dried ones)
- 3 tablespoons of butter
- Fonte Torre extra virgin olive oil
- 1/2 onion
- vegetable broth
- salt and pepper
Mushroom risotto preparation
If using fresh mushrooms, peel them, clean them with a sheet of kitchen paper and cut them into chunks. If, on the other hand, you have dry ones available, soak them for 15 minutes in a cup of warm water, then discard the water, add more and leave them to soak again for 15 minutes. Then drain them, squeeze them and cut them into strips. If you want to give more color and flavor to the risotto, keep the water in which they were soaked, filter it with a sieve and add it to the vegetable broth.
An alternative solution is to use half fresh porcini mushrooms and half the dried ones.
At this point, brown the onion in oil over moderate heat, add the mushrooms and brown the rice.
Then begin to incorporate the boiling broth (to which you will have added the water used to soften the mushrooms) and cook for 15-20 minutes. When cooked, turn off the heat, add the parsley if you like, the butter, season with salt and pepper and serve.
Mushroom risotto is ready!