"Risotto ai funghi porcini" Recipe

Step 1/10

First step is to make vegetable broth from scratch but if you don't have that much time you can you use packaged vegetable broth. For the broth we need 2 unpeeled onions, 2 celery sticks, 3 unpeeled carrots, bunch of parsley, salt to taste, 3-5 black peppers, 2 bay leaves. Wash all the vegetables, cut in halves, put them in a pot, add 1-1,2 litre of water and put on heat. Wait until boiling, put on low heat and let it simmer for 30 min.

Step 2/10

• 1 clove garlic
• 2 shallots

Peel and finely chop garlic and shallots.

Step 3/10

Premeasure all the ingredients (white wine, rice), grate parmesan cheese and if you can better to use fresh herbs to enhance the flavous, but if you can't, use dry herbs also really good.

Step 4/10

• 300 g boletus mushrooms
• 20 g butter

If you have fresh boletus mushrooms, firstly you should boil them for 30 min in salted water then put them on paper towels and let them dry. Now it's time to fry the mushrooms, cut them into not very small pieces in order to save the shape of mushrooms. Put on the pan some butter, let it melt and add mushrooms. Fry until golden brown, add some salt, thyme and pepper, toss around and put the mushrooms on a plate.

Step 5/10

• 2 tbsp extra-virgin olive oil
• 70 ml white wine
• 300 g risotto rice

Now the assembling process, take the pan from the mushrooms, put over medium heat, add olive oil, finely copped shallots and garlic, cook them for a min and add rice, stir all together and toast the rice for 2 min in the oil, it'll soak all the flavours from the onion, garlic and olive oil. Then add wine and cook, stirring, until liquid is absorbed for 3-5 min.

Step 6/10

• 800 ml vegetable broth

Add step by step warm broth, stir gently to incorporate, and bring to a simmer over medium-high heat let it cook for some time. Then reduce the heat, cover with the lid for 8 min.

Step 7/10

• thyme

In 10 min check the rice, it should be tender if it's not, add some more broth, and stir all the time with a spatular. Add some thyme.

Step 8/10

• 50 g grated Parmesan cheese

Add grated parmesan cheese and stir together to let it melt.

Step 9/10

• 20 g butter

Stir in butter.

Step 10/10

• salt
• pepper

Add mushrooms, salt, pepper to taste and stir all together. The risotto should turn out very creamy and buttery.

Enjoy your meal!