Porcini risotto
SERVES 4
Preparation 10 minutes
Cooking 25 minutes
200g fresh porcini mushrooms
1 small onion, chopped
300g risotto rice
150ml dry white wine
2 litres vegetable stock
25g Parmesan cheese or Grana Padano
25g unsalted butter
2 tbsp olive oil
1 tbsp freshly chopped flat-leaf parsley
Roughly chop the porcini, then heat a frying pan with 1 tbsp of olive oil and add the chopped onion. When the onion starts to turn golden, add the porcini, seasoning well with salt and pepper.
Heat the other tbsp of olive oil in a thick-bottomed saucepan. Add the risotto rice and stir until it begins to turn translucent. Add the white wine and let it evaporate. Start to gradually add ladles of stock and stir them in.
Add the porcini and onion after about
10 minutes and continue stirring in the stock until the rice is al dente. This should not take longer than 20 minutes.
Take off the hob, add the butter and the grated Parmesan or Grana Padano. Rest for a couple of minutes, then serve garnished with the freshly chopped parsley.
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