- 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-BY-STEP COOKING RECIPE
Heat the olive oil in a heavy-bottomed skillet. Fry the finely chopped onion until transparent.
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.
Fry the diced mushrooms in butter (leaving a little to complete the dish).
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.
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.