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Marilyn Beyda de Dana

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Recipe of Risotto with Porcini della Nonna
Recipe

Risotto with Porcini della Nonna

35 min
Not so easy
10
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Tasty Italian rice with porcini mushrooms. It is a very good starter, or, accompanied by a salad, it is equivalent to a full meal.

Ingredients

8 servings
  • 1 kilo of risotto rice
  • 1 liter of beef broth
  • 250 grams of porcini mushroom dried
  • 3 cloves of garlic
  • 2 spoonfuls of olive oil
  • 1 Cup of dry white wine
  • 1 Cup of milk
  • 1/3 of Cup of parsley chopped
  • 1/4 of Cup of Parmesan cheese
  • to taste of black pepper

    Preparation

    Cut the mushrooms into small pieces and soak them with a cup of hot water to hydrate them.
    The beef broth is boiled and kept hot all the time to pour into the rice little by little.
    Heat the oil in a pot with heavy bottom, and put the chopped garlic to parboil.
    Put the rice in the pot and brown a little. Then pour the mushrooms with water and mix all the time with a wooden spoon.
    Each time the rice starts to dry, add the hot broth, little by little, and mix all the time so that it does not stick to the bottom of the pot.
    All the other ingredients are added: salt, pepper, wine, milk, parsley and Parmesan.
    The rice is tested to see if it is well seasoned, and continue to move with the wooden spoon and adding the hot stock until the rice is cooked. The whole process takes about 25 minutes. The rice is eaten al dente, like pasta, still a little hard.

    PRESENTATION

    It is served very hot in a semi deep dish, with parmesan cheese on top.

    TIPS

    Accompany this dish with a Chardonnay wine.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    347
    kcal
    17%
    Carbohydrates
    53.6
    g
    18%
    Proteins
    15.6
    g
    31%
    Lipids
    2.2
    g
    3.5%
    Fiber
    9.4
    g
    19%
    Sugar
    0.7
    g
    0.7%
    Cholesterol
    5.5
    mg
    1.8%
    Esha
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