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Risotto with Mushrooms
- Rice, two fistfuls per person
- Dried porcini mushrooms
- onion or shallots
- a small bouillon (1.2 cm3), or stock
- Parmigiano Reggiano
- fresh parsley
- Carli Olive Oil
- optional: white wine
Soak the mushrooms in a glass full of lukewarm water for about twenty minutes.
Cook slowly the onion in the oil; add the mushrooms and once in a while add a little of their water, for about ten minutes.
Add the rice and toast it slightly.
Optional: add some white wine and let it evaporate.
Add the broth (hot water and bouillon).
Let it cook without turning it too much until ready (about 20 minutes).
Before serving add a little piece of butter and some grated Parmigiano Reggiano; sprinkle with minced parsley.