Deborah Dana

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Deborah Dana

Porcini Mushroom Risotto

Name: Porcini Mushroom Risotto
Prep time: 40 min
Cook time: 40 min
Yield: 6
Cuisine: Italiana
Ingredients: 5 cups vegetable broth; 4 tablespoons butter; 1 onion; 2 cups arborio rice; 1 cup white wine; 30 grams porcini mushroom, dry and soaked in 1 cup of hot water for 15 minutes; 1/4 teaspoons saffron; black pepper; 2/3 cups parmesan cheese

40 mins

Half

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Deborah Dana

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Prepare an exquisite porcini mushroom risotto and have a romantic evening with your partner. This recipe is very tasty and has a little white wine and Parmesan cheese that make all the difference.

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Ingredients

6 portions

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5 cups vegetable broth
4 tablespoons butter
1 onion
2 cups arborio rice
1 cup white wine
30 grams porcini mushroom, dry and soaked in 1 cup of hot water for 15 minutes
1/4 teaspoons saffron
black pepper
2/3 cups parmesan cheese

Preparation

Put the broth in a saucepan to boil.

Season onion with butter in another large saucepan, for 3 minutes. Add rice and move. Then put wine and move to evaporate alcohol, another 3 minutes.

Dissolve the saffron in a cup of broth and set aside.

Add ½ cup of broth and stir, repeat the process every 10 minutes.

Strain the porcini mushrooms and store the liquid. Chop the mushrooms and add to the rice along with its strained liquid (so that the waste is not passed).

Put the cup of saffron broth, salt and pepper. Continue adding broth and stirring every 10 minutes, until the rice is "dente" (just before it is soft).

When the rice is already colored with the color of saffron, we put the parmesan cheese. Put in platter and serve immediately.