Risotto with Porcini Mushrooms and Parsley

Risotto | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto with porcini mushrooms and parsley.

Ingredients

Rice - 17.6 oz
Porcini Mushrooms - 12.3 oz
Garlic - 2 cloves
Olive Oil - 5 teaspoons
Butter - 1.8 oz
Parsley - 1 bunch
Mushroom seasoning - 1 qt
Grated Pecorino Pepato Cheese - to taste
Salt - to taste

Step by Step guide

Step 1

Thoroughly rinse the mushrooms and slice them thinly. Grate the garlic finely, add it to a frying pan with olive oil, and sauté for about half a minute — then add the mushrooms and fry over high heat. Once the mushrooms are cooked, add salt and finely chopped parsley (half a bunch).

Step 2

Meanwhile, in another skillet, add a piece of butter and the rinsed rice, sautéing it until it becomes translucent and absorbs all the butter. Then, gradually add the broth, one ladle at a time, while stirring continuously. It's important to remember: while cooking the rice, keep the mushrooms warm so they don't cool down.

Step 3

When the rice is halfway cooked, add the mushrooms (half the portion). Then continue to gradually add the broth. When the rice is fully cooked, add a piece of butter, grated Parmesan cheese, and the remaining parsley.

Step 4

Divide the dish onto plates, placing a little of the remaining mushrooms in the center of each plate, and drizzle with the juices released during frying. Serve grated Parmesan on the side.