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Recipe of Risotto with Porcini della Nonna
Recipe

Risotto with Porcini della Nonna

35 mins
Half
14
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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 portions
  • 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 milk
  • 1/3 cups parsley, chopped
  • 1/4 cups parmesan cheese
  • to taste 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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