Porcini risotto

By lromito

Ingredients

• 200 g fresh porcini mushrooms
• 1 small onion, chopped
• 300 g risotto rice
• 150 ml dry white wine
• 2 litres vegetable stock
• 25 g Parmesan cheese or Grana Padano
• 25 g unsalted butter
• 2 tbsp olive oil
• 1 tbsp freshly chopped flat-leaf parsley

Preparation

Step 1

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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