A mushroom risotto is ideal for an autumn lunch. In this season of the year, in fact, mushrooms are in season and are therefore used for the preparation of many dishes.

This version with porcini mushrooms will be useful not only for a family lunch but also for more formal situations. In fact, its taste and smell typical of autumn will really conquer everyone.

Ingredients

  • 2 cups rice
  • 350 g of porcini mushrooms
  • vegetable broth to taste
  • 1 clove of garlic
  • extra virgin olive oil to taste
  • 1 onion
  • salt to taste
  • pepper to taste
  • butter to taste
  • Parmigiano Reggiano to taste
  • Parsley to taste

    Directions

Start preparing the vegetable broth if you want to make it with your own hands, so as to give a nuance of flavor even more intense to the dish.

At this point, deprive the porcini mushrooms of the stems and then clean up all the residual earth present on the surface.

Once the porcini mushrooms are well cleaned, cut them into slices and placed aside for a moment. Inside a very large non-stick frying pan heat a clove of garlic and extra-virgin olive oil. Then add the mushrooms previously reduced into slices, season with salt and pepper and continue cooking for about ten minutes until the mushrooms begin to soften.

In the meantime, prepare the risotto. Take the onion and chop it very finely, then add it into a saucepan with high sides. Sauté with extra virgin olive oil for a couple of minutes and then add the rice to toast. Add a ladle of vegetable stock, which must be very hot and then kept at a temperature inside a pot.

Continue cooking the rice for about five minutes and add when necessary, from high, hot vegetable stock. Then add the mushrooms to the rice and continue cooking until it is perfectly finished. After this, turn of the stow and add butter and grated Parmesan cheese and mix everything well.

Serve with chopped fresh parsley.

Porcini Mushroom Risotto

Tips

Consume the risotto very hot immediately after its preparation. In fact, rice tends to lose the cooking point easily and therefore become too soft and not very pleasant to consume.

If you like, use porcini mushrooms, champignon mushrooms or mushrooms of your choice.

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