Creamy italian risotto with dried porcini mushroom.
Ingredients
Vegetable stock:
- 1 onion
- 1 carrot
- 1 stick of celery
- 1 liter (4 cups) of water
- salt
Vegetable stock:
- 160 gr (5.6 oz) Carnaroli rice
- 1 shallot
- 25 gr (0.9 oz) dried porcini mushrooms
- 20 gr (0.7 oz) Parmigiano Reggiano
- 30 gr (1 oz) butter
- half glass of white wine
- parsley
- extra virgin olive oil
Method
- for the vegetable stock, peel the carrot and divide the vegetables into large pieces
- put the carrot, onion and celery in a pot.
- add 1 liter of water, turn on the heat and bring to the boil
- while the stock is cooking, soak the dried mushrooms in warm water
- toast the rice for 2 minutes and keep it aside
- finely chop the shallot
- after 45/60 minutes the stock is ready to be filtered
- drain the mushrooms, add the remaining water to the vegetable stock and season with salt
- put it back on the heat
- heat 2 tbsp olive oil in a saucepan and light fry the shallot
- add the rice and shortly after the squeezed porcini mushrooms
- deglaze with white wine
- add the stock little by litthe and cook the rice
- once cooked, turn off the heat and let it rest for a couple of minutes, covering with a lid
- • in the end stir with cold butter and Parmigiano Reggiano
- • add the chopped parsley and serve