Porcini Mushroom Risotto

Need a quick dinner but still want to impress? Risotto is one of those dishes traditional Italian dishes we love to eat, it only takes around half an hour to taste this delicious creamy dish that will be appreciated by the whole family.

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Porcini Mushroom Risotto

Porcini Mushroom Risotto

Ingredients – Serves 4

Method

Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the extra virgin olive oil together with the tablespoon of butter in a large, heavy-based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes. Add the sliced portobello mushrooms and fry for a further 2-3 minutes, until browned.

Stir in the rice and mix well for 2-3 minutes. Pour in the white wine and simmer, stirring, until the liquid has been absorbed. Start adding a bit of the stock and stir again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is nice and tender, but still a bit “al dente”.

Roughly chop the drained porcini mushrooms and stir them into the risotto, along with the 40g of butter, salt and pepper. Serve with loads of freshly grated Parmesan.

Wine to pair this recipe with: Langhe nebbiolo Filari Corti

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