Porcini mushrooms risotto

I feel like something classic! Every year, when summer is over there’s a traditional dish that is always prepared in Italy. Its smell makes a house a home: its name is Porcini mushrooms risotto.

SERVES 4 PEOPLE

READY IN 35′

INGREDIENTS

2 – 3 Porcini mushrooms

2 tablespoons extra virgin olive oil

1 teaspoon onion, minced

1 garlic clove

9 oz Carnaroli rice

¼ glas white wine,dry

1 US quart vegetable broth

1-2- teaspoons vegetable stock powder

1 teaspoon butter

1 tablespoon Parmesan cheese

1 teaspoon parsley

STEP 1: CLEAN THE MUSHROOMS

With a little knife remove the soil residue from the mushroom stem. Carefully twist the stem to divide it from the top of the mushroom. Now clean each part with a wet towel.

Cut the mushrooms into small cubes.

STEP 2: SAUTÉ THE MUSHROOMS

Put in a frying pan onion and oil. Add garlic and mushrooms and cook for 10 minutes.

STEP 3: COOK THE RICE

Add the rice and toast it (now remove garlic!). Add the white wine, and stir continually over medium heat until it is absorbed. Add a ladle of broth and cook over medium heat (it must boil) for 15-20 minutes, occasionally adding a ladle of broth (or whenever the rice tends to dry).

Before turning the fire off, taste the risotto to check the flavor and if necessary add salt.

STEP : MAKE IT CREAMY

Remove from heat and add butter, Parmesan cheese and parsley. Mix slowly and bring to the table.