Risotto Ai Funghi Porcini

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the funghi porcini in water for about 15 minutes. Drain and dried.
  • Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.
  • Add the funghi porcini and parsley, leave it to cook for 10 minutes.
  • Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.
  • Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.
  • Before taking out of the fire, add in the rest of the butter (20 gr.), the parmesan cheese and the chopped parsley.
  • Take out the pan from the fire, Cover, leave it for 5 minutes then serve, with some parmesan cheese on top.
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