Italianby Wikibooks Cookbook

Risotto ai Funghi

Name: Risotto ai Funghi
Yield: 1 serving
Cuisine: Italian
Ingredients: 250 g arborio, vialone nano, or carnaroli risotto rice; 25 g salted butter; 1 small (150 g) white onion, finely chopped; 1 large clove garlic, minced; ½ litre chicken stock; 200 g fresh porcini mushrooms,or about 50 g dried; 1 small bunch of flat-leaved parsley; 1 cup white, dry wine; 100 g freshly grated Parmesan Reggiano cheese

Serves: 1

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Ingredients

Servings

250 g arborio, vialone nano, or carnaroli risotto rice
25 g salted butter
1 small (150 g) white onion, finely chopped
1 large clove garlic, minced
½ litre chicken stock
200 g fresh porcini mushrooms,or about 50 g dried
1 small bunch of flat-leaved parsley
1 cup white, dry wine
100 g freshly grated Parmesan Reggiano cheese

Steps

0 of 10 done

Notes

If using dried mushrooms, soak them for at least 20 minutes in 200 ml warm water. Even if the instructions on the packet say they should be soaked for less time, ignore them and soak for at least 20 minutes. Once they have reconstituted properly, chop about ½ of them into small pieces and roughly ch * A good indication is a large cupful of rice per person, although that makes two cupfuls of cooked rice, which is a lot of rice to eat without adding mushrooms, onion, cheese and a nibble of salad! * Dried porcini mushrooms are almost better than fresh, as they flavour the water they are being reconstituted in with a wonderful mushroom flavour which adds to the taste! * People have differing view

Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA

Source: Wikibooks Cookbook