Risotto with Porcini Mushrooms and Cream
Risotto • Italian
Description
Recipe from the cooking show 'Food with Alex', episode 18.
Ingredients
- Onion 1 head
- Carnaroli Rice 20 oz
- Garlic 4 cloves
- Fresh Mushrooms 20 oz
- Dry White Wine 5 fl oz
- Butter 0 oz
- Olive Oil 0 fl oz
- Chicken Broth 1½ l
- Parmesan Cheese 0 oz
- Cream 22% 5 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Finely chop the onion and mince the garlic. In a deep skillet (or a heavy-bottomed saucepan), heat olive oil along with a slice of butter.
Step 2
First, sauté the onion until it becomes translucent and soft. Add the rice to the sautéed onion, stirring constantly for a few minutes, then add the garlic and mix thoroughly.
Step 3
Add the mushrooms and stir for 2–4 minutes. Pour in dry white wine into the risotto, stirring continuously. After a few minutes, add chicken broth. It should be added in small portions, starting with 2 ladles, and then one ladle at a time as it evaporates.
Step 4
During the preparation of the risotto, the broth should be kept at a gentle simmer, meaning it should be very hot but not boiling. After 15 minutes of cooking, taste the rice. It should be al dente. Season the risotto with a little salt.
Step 5
Pour the cream into a bowl, grate the cheese finely and add it to the bowl, then mix well. Remove the risotto from the heat and thoroughly incorporate the cheese and cream mixture. Let it sit for a few minutes before serving.
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