Risotto with Dry Porcini Mushrooms (Risotto ai funghi porcini secchi)

Risotto is surely a famous Italian preparation; it's not quick to prepare but often eaten here on Sundays or when people have time to prepare it and to taste it.

Abroad it seems to me it's considered a refined dish, so I suppose you can try this recipe when you have guests.

You need:

1/2 oz dry porcini mushrooms, soak in warm water funtil soft

5 cups broth (even canned broth), hot or at least warm

3 tablespoons extra-virgin olive oil

3 + 2 tablespoons butter

1 medium onion, finely chopped (or even better 2 green onions)

1 garlic clove, finely diced

1 bunch Italian parsley, finely chopped (if you like)

1 1/2 cups arborio rice

1/4 cup dry white wine

salt and pepper

4 oz parmigiano reggiano cheese, freshly grated

In a saucepan put the extra-virgin olive oil and 3 tablespoons of the butter.

Turn heat to medium.

When the butter starts foaming, add the onion and garlic, and sauté until the onion becomes soft.

Add the mushrooms (well drained but keep their water apart) and half of the parsley, and sauté for few minutes.

Add the rice stir for about 2 minutes until well coated.

Add the wine and stir to evaporate it.

Add ¼ cup broth (more or less, no need to be very accurate), and salt and pepper.

Stir to prevent the rice from sticking to the pan.

When the rice begins absorbing the liquid add more broth.

Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste.

Also stir in half of the mushroom soaking water (filter it, sometimes dried mushrooms have got a little residue).

After about 18 minutes stir in the parmigiano reggiano cheese, and 2 tablespoons of butter. Continue stirring and adding a small quantity of broth.

The rice will be ready in about 2 more minutes, the grains must be firm but not too soft or overcooked.

Cooking time may vary, taste the rice now and then to adjust the salt and control the cooking.

When the risotto is ready, top with the rest of the chopped parsley.

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