INGREDIENTS FOR 4 PEOPLE
-50g of dried porcini mushrooms
-150ml white wine
-3 tbsp extra virgin olive oil plus one tablespoon of butter
-1.2 litres hot vegetable stock
-1 onion, finely chopped
-250g sliced portobello mushrooms
-350g carnaroli rice
-2 garlic cloves, chopped
-salt and freshly ground black pepper
-freshly grated Parmesan to serve
HOW TO PREPARE IT
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 the 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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