Autumn Risotto Recipe
Dried mushroom risotto is one of the most savory dishes in Italian culinary tradition a great autumn/winter dish thanks to the fragrance of dried mushrooms, which add an extra note of taste and crunchiness. For this version of risotto with dried mushrooms, dried porcini mushrooms, are ideal for a mouth-watering risotto!
Ingredients
- 1L vegetable broth
- 400 g Organic Arborio rice•
- 150 g Organic dried porcini mushrooms•
- 2-3 Organic carrots•
- 2 Organic red onions•
- 1 Organic clove of garlic•
- 160 ml white wine•
- 6 tablespoons extra virgin olive oil•
- Salt
- Rosemary
- 3-4 sprigs of parsley•
- 30 g of grated Parmesan cheese•
- Butter and Organic Olive Oil
- Glass of white wine
Preparation
First, you will have to soften the porcini mushrooms: put them in a bowl full of warm water for about half an hour.
Meanwhile, prepare the vegetable broth: in a saucepan with plenty of water add onion and carrots cut into small pieces, some sprigs of parsley washed and chopped and some spices such as rosemary; Bring to a boil and cook for about 5 minutes. Then turn off and cover, leaving to infuse. If the broth begins to cool, rekindle the flame keeping it very low because you will need it for the duration of the preparation.
When the mushrooms are soft, drain and squeeze them to eliminate the water, rinse them carefully under running water to remove any residues of earth and cut them into small pieces, then keep them aside.
Now put the porcini mushrooms in a pan and brown them together with a clove of garlic and three tablespoons of Organic Olive oil for about 20 minutes. Meanwhile, clean an onion and chop finely, then fry it in a saucepan with oil, until golden. Then pour the rice into a pan and toast it for about 2 minutes over medium heat, then sprinkle with wine and evaporate the alcohol.
Now lower the heat to a minimum and add two ladles of vegetable broth and mushrooms. Add salt to taste and continue cooking and adding broth as the rice soaks it up for about 20/30 minutes until the rice is al dente (still hard on the tooth in the middle).
When the risotto with dried porcini mushrooms is ready, remove the pot from the heat and stir in butter and grated Parmesan until well amalgamated. Add the chopped parsley and serve the rice with dried porcini mushrooms still hot.
Enjoy as a main dish accompanied by white Organic wine!!
