Sauté the chopped onion in a drizzle of extra virgin olive oil, add the rice and toast it well, deglaze with dry white wine.
Continue cooking, adding the broth little by little so that the rice can absorb it well.
After about ten minutes, chop the dried mushrooms very finely until they become like a powder and add it to the risotto, stirring continuously.
Meanwhile, dice the fresh porcini mushrooms and cook them in a non-stick pan with the parsley.
Once the rice is ready, add the freshly prepared porcini mushrooms and stir in a knob of butter.
Before serving, let the risotto rest by covering it with a tea towel for a couple of minutes.
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Portions:
4
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difficulty:
Media
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Total:
30 min
Ingredients
- qb broth
- 2 tablespoon(s) onion, chopped
- qb funghi secchi
- 1 large fresh porcini mushroom
- qb extra virgin olive oil
- 2 tablespoon(s) parsley
- 250 gr Carnaroli rice
- 0,5 glass(es) dry white wine
