The recipe I followed is that of Barbato’s saffron risotto (youtube).
I simply replaced what needed replacing.
The porcini mushrooms are the dry one, put in water for at least 20 minutes and then sautéed in a pan with a little olive oil so that a minimum of Maillard reaction is formed (otherwise if you cook them only in broth they become flaccid, this way instead they have a minimum of consistency).
Knowing that one photo is not enough to judge a risotto, I took two, the second one shows that making a stripe does not close nor does the risotto appear wet.
The consistency was therefore correct, creamy and tasty.
The water in which the dried porcini mushrooms are put to recover can be used as broth but must be salted and must absolutely be filtered well (otherwise you risk leaving mini pebbles).
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The recipe I followed is that of Barbato’s saffron risotto (youtube).
I simply replaced what needed replacing.
The porcini mushrooms are the dry one, put in water for at least 20 minutes and then sautéed in a pan with a little olive oil so that a minimum of Maillard reaction is formed (otherwise if you cook them only in broth they become flaccid, this way instead they have a minimum of consistency).
Knowing that one photo is not enough to judge a risotto, I took two, the second one shows that making a stripe does not close nor does the risotto appear wet.
The consistency was therefore correct, creamy and tasty.
The water in which the dried porcini mushrooms are put to recover can be used as broth but must be salted and must absolutely be filtered well (otherwise you risk leaving mini pebbles).