Porcini mushroom risotto

Ingredients

• 320 g Carnaroli rice
• 400 g fresh porcini mushrooms
• 1.2 l hot vegetable broth
• 1 piece yellow onion
• 12 cl dry white wine
• 60 g unsalted butter
• 70 g grated Parmigiano Reggiano
• 2 tbsp extra-virgin olive oil
• 0.5 bunches flat-leaf parsley
• to taste fine salt
• to taste black pepper

Method

1. Clean the porcini mushrooms with a brush or damp cloth, remove the earthy parts, then cut them into even pieces; they must remain dry and firm.
2. Heat a sauté pan with the olive oil, sear the porcini mushrooms until they release their water and then begin to brown; season with salt, pepper, add the chopped parsley and set aside in a warm place.
3. In a wide, heavy-bottomed pot, melt part of the butter and sweat the finely chopped onion until it becomes translucent without browning.
4. Add the Carnaroli rice and toast it while stirring constantly, until the grains become hot, slightly shiny and almost translucent on the edges.
5. Pour in the dry white wine and stir until completely evaporated; the smell of alcohol should disappear and leave a sweet and acidic aroma.
6. Add the very hot broth little by little, stirring often and waiting until the liquid is almost absorbed before adding more; the rice should cook gently and always remain fluid.
7. When the rice is tender but still slightly firm in the center, fold in the reserved porcini mushrooms and mix gently to distribute their fragrant juices.
8. Off the heat, add the remaining cold butter and the grated Parmigiano Reggiano, then stir vigorously until you get a creamy, glossy and fluid texture.
9. Cover briefly to let the risotto rest, adjust salt and pepper, then serve immediately in warm shallow bowls with a little fresh parsley.

Nutrition

Per serving

Energy

614.6 kcal

Protein

16.47 g

Carbohydrate

70.97 g

Fat

26.89 g

Fibre

3.77 g

Calcium

10.87 mg

Iron

0.5 mg

Magnesium

9.72 mg