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.
Learn more about Deborah Dana
Ingredients6 portions
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.
|
|
|
|
Did you cook this recipe? |
Print recipe for: |
Risotto Croquettes in Tomato Sauce
Ricotta cannelloni with spinach
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: