Porcini Mushroom Risotto

Creamy Italian Risotto with Dried Porcini Mushroom.

Ingredients

Vegetable stock:
• 1 onion
• 1 carrot
• 1 stick of celery
• 1 liter (4 cups) of water
• salt

Risotto:
• 160 gr (5.6 oz) Carnaroli rice
• 1 shallot
• 25 gr (0.9 oz) dried porcini mushrooms
• 20 gr (0.7 oz) Parmigiano Reggiano
• 30 gr (1 oz) butter
• half glass of white wine
• parsley
• extra virgin olive oil
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Method

• for the vegetable stock, peel the carrot and divide the vegetables into large pieces
• put the carrot, onion and celery in a pot
• add 1 liter of water, turn on the heat and bring to the boil
• while the stock is cooking, soak the dried mushrooms in warm water
• toast the rice for 2 minutes and keep it aside
• finely chop the shallot
• after 45/60 minutes the stock is ready to be filtered
• drain the mushrooms, add the remaining water to the vegetable stock and season with salt
• put it back on the heat
• heat 2 tbsp olive oil in a saucepan and light fry the shallot
• add the rice and shortly after the squeezed porcini mushrooms
• deglaze with white wine
• add the stock little by litthe and cook the rice
• once cooked, turn off the heat and let it rest for a couple of minutes, covering with a lid
• in the end stir with cold butter and Parmigiano Reggiano
• add the chopped parsley and serve

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00:00 Vegetable stock
03:37 Cooking risotto
05:05 Stirring and shaking rice
06:17 Serve and eat

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