Porcini Mushroom Risotto
Servings: 4 Serves
Ingredients
- 400 g Risotto rice
- 300 g Fresh porcini or other wild mushroom, or 50g any dried mushrooms
- 1 Medium onion finely chopped
- 150 ml White wine
- 1 l Chicken or Vegetable stock
- 100 g Freshly grated Parmesan cheese
- 80 g Butter and olive oil
Instructions
- Sauté the onion over medium heat with butter and olive oil, until the onions have softened and become transparent. Raise the heat a bit, add the mushrooms and let them cook until they are soft and any liquid has cooked off.Add the rice and when the rice has turned a chalky white, add a splash of white wine and let that cook off.Now turn the heat to a medium level and add the stock, one ladle at a time, letting each ladleful cook off before adding the rnext. (If you’re using dried mushrooms, add their soaking liquid along the way, making sure that any grit stays behind.) The rice will take about 20 minutes to cook.When the rice is done, turn off the heat and add the grated cheese and a little bit of butter. Serve with grated parmesan on top and a glass of wine.Bon Appetite