• 100 g Aquarelo rice or other rice for risotto
  • 100 g porcini mushrooms
  • 1 shallots
  • 400 ml meat and mushroom broth or a mixture thereof
  • 50 ml dry white wine
  • 100 g grated Parmesan
  • 50 g butter
  • 40 g olive oil
  • 2 g sea salt
  • Saffron to taste
  • ground black pepper to taste

Step 1
Heat the olive oil in a heavy-bottomed skillet. Fry the finely chopped onion until transparent.
Step 2
Add rice. Fry, stirring actively, over high heat. The rice should become pearly, almost transparent and absorb the oil well. Then start adding wine: first, just a little, stir, evaporate, then pour in the rest of the wine. Let the wine evaporate. Gradually add broth (mushroom or meat) with a ladle. It should not cover the rice by more than half a centimeter. While stirring occasionally, let the broth soak into the rice for about 8 to 10 minutes.
Step 3
Fry the diced mushrooms in butter (leaving a little to complete the dish).
Step 4
Add mushrooms to rice, stir well, add saffron. Cook for another 6-7 minutes, adding broth as needed. Season with salt and pepper to taste.
Step 5
Bring the rice to al dente. Turn off the fire. Add a little butter for a smoother consistency, add finely grated Parmesan, mix well and let rest for 1 to 2 minutes.

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