Risotto ai funghi porcini Recipe
Let’s prepare mushroom risotto step by step.
300 gr Carnaroli rice
or round grain rice.
30 gr Funghi porcini
dry or fresh.
1 Onion
900 ml Vegetable broth
aprox. vegetable broth
50 gr Butter
40 gr Parmigiano Reggiano cheese
Cover the mushrooms with water.
Prepare all the ingredients.
Put the onion with olive oil in a pot.
When the onion is transparent, add the rice.
Move continuously with a wooden spoon for 2 minutes.
Little by little add the hot vegetable broth. Add salt and black pepper. Cook over medium heat for 15 to 20 minutes.
Add the drained mushrooms.
Stir constantly to release the starch from the rice.
Add more vegetable broth and check the salt level. Stir.
Remove from heat and add the butter. Stir.
Add the cheese. Stir.
Let stand 2 minutes.
Serve.
- To achieve a creamy risotto it is important to stir throughout the preparation.
- It is important that there are no grains of rice stuck on the sides of the pot.
- Incorporate the vegetable broth little by little.
- The cooking must be slow, over medium heat.
- The vegetable broth must be hot at the time of incorporation.
- Other varieties of rice that can be used are arborio rice, baldo or vialone.
Vegetarian bolognese sauce recipe
Let’s prepare a vegetarian variant of this traditional sauce originally from Bologna.
Tuna pie recipe
Quick and easy recipe of tuna pie.
Spaghetti alla carbonara recipe
Spaghetti alla Carbonara or Spaghetti Carbonara. It’s a typical dish of Rome, easy to make and with an incredible taste.