Porcini Mushroom Risotto
A great classic of Italian cuisine: creamy risotto with Versilfood Porcini mushrooms.
Ingredients
- 320 g Carnaroli rice
- 300 g Versilfood whole Porcini mushrooms
- 1/2 onion
- Vegetable broth to taste
- 30 g butter
- Extra virgin olive oil to taste
- 50 g grated Parmesan
- Salt and pepper to taste
Preparation
- Preparation of mushrooms: In a pan, heat a drizzle of oil and sauté the frozen Versilfood Porcini mushrooms for 8–10 minutes until golden. Season with salt and pepper and set aside.
- Preparation of the soffritto: In a wide saucepan, sauté the finely chopped onion with a spoonful of oil and a knob of butter.
- Toasting the rice: Add the rice to the onion and toast over medium heat for 2–3 minutes, stirring, until the grains become slightly translucent.
- Cooking the risotto: Add hot broth one ladle at a time, stirring often and adding more broth only when the previous liquid has been absorbed. Halfway through cooking, add the sautéed mushrooms.
- Creaming (Mantecatura): Once cooked (about 16–18 minutes), remove the risotto from the heat, add the remaining butter and the Parmesan. Stir energetically until you achieve a creamy and fluid (“all’onda”) consistency.
- Plating: Let the risotto rest for 1 minute, then plate and finish with black pepper to taste.
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