Risotto ai Porcini


250 g Porcini Risotto
50 g dried Porcini Mushrooms
1 liter of hot water
2 Tbsp extra virgin Italian olive oil
finely grated Parmesan cheese
small handful chopped parsley

Serves 4

Total time 20 minutes

Preparation 5 minutes
Cooking time 15 minutes

Super easy recipe

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.

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