← Mushroom Risotto Mushroom Risotto (1)
By Luigi

DIFF: Easy -- PREP: 10 mins -- COOK: 40 mins
Serves: 4

Ingredients:

  • 20 gr Dried porcini
  • 300 gr Chestnut mushrooms
  • 2 tbsp Extra virgin olive oil
  • 2 cloves Garlic
  • 300 gr Arborio rice
  • 1 handful Parsley
  • 400 ml Chicken stock (make your own)
  • ½ glass Water
  • ½ glass White wine
  • Salt and pepper to taste
  • Grated Parmesan cheese

Method:

  • 1
    Put the dried porcini in a small bowl and add hot water and leave to soak
  • 2
    Warm a pan and add the olive oil. Once the oil is hot add the garlic and salt. Leave to cook for 2 minutes until slightly brown
  • 3
    Add the mushrooms and leave to cook for 5 minutes until tender. Then add the soaked porcini. Leave to boil for 2/3 minutes
  • 4
    Add the rice and leave to cook with the mushrooms until is completely dry
  • 5
    Add the white wine and stir the rice. Leave the wine to evaporate.
  • 6
    Keep the pan at medium heat and pour a quarter of the chicken stock. Simmer the rice stirring often, until the rice absorbed all the liquid
  • 7
    Add another quarter of chicken stock and stir. Continue to add chicken stock. Cook for 30 minutes
  • 8
    Transfer the risotto onto a serving plate, add the grated Parmesan Cheese and the chopped parsley on top
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