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Categories:
risotto rice porcini mushrooms white wine shallots garlic Parmesan cheese butter olive oil parsley salt
Viewed: 36 - Published at: 5 years agoIngredients
- 400 g risotto rice (Carnaroli, Arborio, ...)
- 60 g dried porcini mushrooms
- 125 ml white wine (or Prosecco)
- 500 ml vegetable broth (simmering)
- 2 shallots, chopped
- 2 garlic cloves, minced
- 2 -3 tablespoons parmesan cheese, grated (or pecorino romano)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped (or 1TB sage, or thyme)
- salt and pepper
Method
- Cover porcini mushroom with (at first) boiling water (about 150ml). Soak for about 30 minutes. Save soaking liquid for later, but strain through a close meshed sieve or even coffee filter to avoid sand.
- Heat olive oil in a skillet, add garlic, chopped porcini mushrooms and chopped shallots.
- Add risotto rice and let fry for about 2 to 3 minutes.
- Add white wine (or Prosecco) and stir frequently until wine is absorbed by rice.
- Now alternately add hot(!) vegetable broth and procini soaking water. (Best 1 ladle at a time until liquid has been absorbed by rice.).
- Repeat until rice is cooked through but still of creamy texture. Stir frequently. (about 15-20 minutes).
- Now incorporate 2 TB butter, parsley and parmesan.
- Salt and pepper to taste.
- Serve topped with parmesan shaves.
