Risotto with Porcini Mushrooms and Parsley
Risotto • Italian
Description
Risotto with porcini mushrooms and parsley.
Ingredients
- Rice 20 oz
- Porcini Mushrooms 10 oz
- Garlic 2 cloves
- Olive Oil 5 teaspoons
- Butter 0 oz
- Parsley 1 bunch
- Mushroom seasoning 0 qt
- Grated Pecorino Pepato Cheese to taste
- Salt to taste
Step-by-Step Guide
Step 1
Thoroughly rinse the mushrooms and slice them thinly. Grate the garlic finely, add it to a frying pan with olive oil, and sauté for about half a minute — then add the mushrooms and fry over high heat. Once the mushrooms are cooked, add salt and finely chopped parsley (half a bunch).
Step 2
Meanwhile, in another skillet, add a piece of butter and the rinsed rice, sautéing it until it becomes translucent and absorbs all the butter. Then, gradually add the broth, one ladle at a time, while stirring continuously. It's important to remember: while cooking the rice, keep the mushrooms warm so they don't cool down.
Step 3
When the rice is halfway cooked, add the mushrooms (half the portion). Then continue to gradually add the broth. When the rice is fully cooked, add a piece of butter, grated Parmesan cheese, and the remaining parsley.
Step 4
Divide the dish onto plates, placing a little of the remaining mushrooms in the center of each plate, and drizzle with the juices released during frying. Serve grated Parmesan on the side.
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