Risotto with Porcini Mushrooms (Risotto con Funghi Porcini)
Instructions
Clean mushrooms freeing them from Earth residue with a damp cloth and slice them up.
Fry the chopped garlic in oil, then add the mushrooms that you jump into focus.
When cooked add salt, pepper and add the chopped parsley.
In a separate Pan fry the rice in hot butter until you let him absorb the sauce.
Then, pour a little at a time, the broth and bring to cooking rice.
Half-cooked rice add a portion of mushrooms with their seasoning.
Finish the dish with raw butter and grated Parmesan.
Garnish the Center with the remaining mushrooms.
Ingredients and dosing for 4 persons
- 300 g of rice
- 150 g of mushrooms
- 2 cloves of garlic
- 1 teaspoon of chopped parsley
- 100 cl of broth
- 4 tablespoons of grated parmesan cheese
- 3 tablespoons of olive oil extra virgin
- 50 g of butter
- Salt
- Pepper