Feed Risotto ai funghi
• Author: Pablo • Ingredients
- 30g of dried porcini mushrooms
- 120g of risotto (2 people)
- 1/2 onion
- 15g butter
- 1 slug of olive oil
- 25g of parmesan
- 1/2 glass of white wine
Method
- Start by soaking the dried porcini mushrooms in 1000ml of simmering water. Let it boil for 5 minutes softly, then let it simmer for 30 minutes.
- In a separate pan, fry the onion in the butter and olive oil until soft.
- Then add the risotto and stir until it is coated in the butter and oil.
- Fry for a few minutes until the rice is translucent.
- Then add the mushrooms and the wine, cook until the wine has evaporated.
- Add the porcini water, a ladle at a time, stirring until the water has been absorbed.
- Once the rice is cooked, add the parmesan and stir vigorously until melted (cremina).
- Let it rest for 5 minutes and serve.
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