Risotto ai funghi

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

1. 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.
2. In a separate pan, fry the onion in the butter and olive oil until soft.
3. Then add the risotto and stir until it is coated in the butter and oil.
4. Fry for a few minutes until the rice is translucent.
5. Then add the mushrooms and the wine, cook until the wine has evaporated.
6. Add the porcini water, a ladle at a time, stirring until the water has been absorbed.
7. Once the rice is cooked, add the parmesan and stir vigorously until melted (cremina).
8. Let it rest for 5 minutes and serve.

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