Ingredienti
250 gr. di Risotto ai Porcini Instantaneo
50 gr. di Funghi Porcini Secchi
1 litro di acqua calda
2 cucchiai di olio extra vergine di oliva italiana
Parmigiano finemente grattugiato
Prezzemolo tritato
4 porzioni
Tempo totale 20 minuti
Preparazione 5 minuti
Tempo di cottura 15 minuti
Difficoltà minima
Bowl one cup of water or heat one cup of milk and rehydrate the dried porcini mushrooms for 5 minutes or until soft. Strain and pat dry with a kitchen towel.
Over medium heat saute or grill the mushrooms, with a dash of salt, until golden brown.
Meanwhile in a medium size pan heat the water. In another heavy bottom pan add the olive oil and toast the risotto over low heat, stirring frequently for 1 minute. Slowly add the hot water ladleful at a time allowing the rice to assorb the liquid. Stir frequently to prevent burning. A wonderful risotto is ready in 5 minutes.
Serve up in warmed bowls, garnish with Parmesan, parsley and porcini.
