Grandma's Porcini Risotto

Marilyn Beyda de Dana
Tasty Italian rice with porcini mushrooms. It's a great first course, or, when accompanied by a salad, it makes a complete meal.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 kilo risotto rice
  • 1 liter beef broth
  • 250 grams porcini mushroom, dried
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 1 cup cow's milk
  • 1/3 cups parsley, chopped
  • 1/4 cups Parmesan cheese
  • pepper
Preparation
35 mins
0 mins
Medium
  • The mushrooms are chopped into small pieces and soaked in a cup of hot water to rehydrate.
  • Boil the beef broth and keep it hot at all times to gradually pour into the rice.
  • Heat the oil in a heavy-bottomed pot, and sauté the chopped garlic.
  • Add the rice to the pot and lightly toast it. Then pour in the mushrooms along with the water and stir constantly with a wooden spoon.
  • Whenever the rice starts to dry out, add hot broth gradually, stirring constantly to prevent it from sticking to the bottom of the pot.
  • All other ingredients are added: salt, pepper, wine, milk, parsley, and parmesan.
  • Taste the rice to see if it's well seasoned, and continue stirring with the wooden spoon while adding hot broth until the rice is cooked. The whole process takes about 25 minutes. The rice should be al dente, like pasta, still a little firm.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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