Risotto with porcini mushrooms is a great Sunday classic Italian cuisine, an aristocratic dish with a delicate and perfect taste, to be realized in a simple recipe with few ingredients.
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PORCINI MUSHROOMS RISOTTO
Instructions
Start the recipe with the cleaning of mushrooms, very fragile and therefore not to wash. Put them on a cutting board and with the knife removed the final part of the stem (1), that is located in the ground when collected. Then with a straight blade knife gently started to remove the most obvious dirt from the stem and cap. Then repeat the cleaning operation of all the mushrooms with a pastry brush (2), removing all the topsoil. Finally finished the cleaning with a damp cloth (3) by rubbing lightly without damaging the skin.
Place the mushrooms on a cutting board and begin to cut into slices (4) fairly thick along their vertical line (5). Finally put all the slices in a bowl (6) apart for later use.
Now peel the clove of garlic (7) and pour five tablespoons of extra virgin olive oil (8) in a broad and non-stick pan. Then put the garlic to brown (9) for a few minutes.
Once golden garlic, add the mushrooms (10) in the pan and begin to cook over high heat for about five minutes. Then add salt (11) slightly and add a ladle of broth (12) to help the mushrooms to form a sauce. Continue to cook for another five minutes.
Meanwhile, put the butter to melt (13) in a large saucepan, chop finely the onion and then add it into the melted butter to fry (14) on low heat. Once made transparent the onion winged, rise to maximum the fire and add even rice (15) to toast it for less than a minute.
Just finished toasting lowered laughed again the flame and immediately add a ladle of broth (16) to not stick to the rice. Continue cooking the rice adding little by little ladles of broth according to the classic method of cooking. Arrived to mid-cooking, season with salt (17) and continue to cook increasingly joining the stock (18).
When you have cooked for ten minutes over high heat the mushrooms, remove the garlic (19) and then add the chopped parsley to mushrooms (20). Then put the mushrooms in a small bowl (21) apart.
When there the risotto is five minutes to the end of cooking, add in the saucepan together also porcini mushrooms (22) and finish cooking, stirring often. When cooked, remove from the heat and add a knob of butter (23) and grated Parmesan (24). Stir well, and, if you want, sprinkle with freshly ground pepper and serve hot.
