Risotto with Porcini Mushrooms and Herbs
Risotto • Italian
Description
Risotto with Porcini Mushrooms and Herbs
Ingredients
- Rice 5 oz
- Porcini Mushrooms 5 oz
- Olive Oil 0 fl oz
- Onion 0 oz
- Dry White Wine 0 fl oz
- Pine nuts to taste
- Ground Black Pepper to taste
- Herbs ½ bunch
Step-by-Step Guide
Step 1
Prepare the mushroom broth: thoroughly wash the mushrooms several times, then place them in a pot, add 450 ml of water, and simmer on low heat for about 1.5 hours until a third of the water evaporates; we need 300 ml of broth. Strain the finished broth. Remove the mushrooms from the broth, let them cool, and chop them.
Step 2
Chop the onion and herbs.
Step 3
Sauté the onion, add the rice, and cook for 3 minutes over medium heat.
Step 4
Pour in the wine and let it evaporate.
Step 5
Gradually add the broth so that it always slightly covers the rice. Stir constantly. Cook this way until the broth is finished. The key is not to overcook the risotto, or it will turn into rice porridge.
Step 6
Sauté the mushrooms and add them at the very end of cooking, simmer for 5 minutes.
Step 7
Pour in the oil, add pepper. Remove from heat and let it sit for 2-3 minutes.
Step 8
When serving, sprinkle with pine nuts and herbs.
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