Porcini mushroom risotto

Ingredients

• 320g of Carnaroli rice
• 50g dried porcini mushrooms
• 1 liter of vegetable broth
• 1 small onion
• 60g butter
• 1 glass of dry white wine
• 80g of grated parmesan cheese
• Just enough salt
• Just enough pepper

Procedure

1. Put the mushrooms in a bowl with warm water for 20 minutes to revive them. After that, drain them (but retain the water) and cut them into small pieces.
2. Prepare the vegetable broth and keep it hot.
3. In a large pot, melt half the butter and add the chopped onion. Sauté until it becomes transparent.
4. Add the rice to the pot and toast it for a couple of minutes, stirring constantly.
5. Add the white wine and let it evaporate.
6. Start adding the vegetable broth, one ladle at a time, stirring continuously. Each time the rice absorbs the broth, add another ladleful.
7. After about 10 minutes, add the mushrooms and continue cooking, always adding broth.
8. After about 18 minutes in total, the rice should be cooked. If necessary, add some of the water from the mushrooms you have stored to give more flavor.
9. Take the pot off the heat, add the remaining butter and grated Parmesan cheese. Mix well until a cream forms.
10. Cover the pot and let it sit for a couple of minutes.
11. Serve the risotto hot, with a pinch of freshly ground black pepper if desired.

https://www.agricook.it