INGREDIENTS
- 320/350 grams of risotto rice (in our family we only use Arborio, but any type you like is fine)
- 600/700 ml of broth
- 40 grams of extra-quality porcini mushroom crumbs (Nespoli Funghi)
- fresh parsley to taste
- grated cheese to taste
METHOD
- Fill a bowl with lukewarm water and soak the chopped porcini mushrooms for about 10/15 min (always remember to check for any twigs or little leaves and rinse them well under water to remove any soil residue)
- In a pot, pour about 600/700 ml of water and make the broth (it’s fine even just with carrot, onion, potato and celery, or for convenience use a vegetable stock cube).
- Put a pan on with olive oil and onion to sauté (or garlic, or shallot, or nothing if you prefer or are allergic/intolerant), let the rice toast.
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- When the rice is toasted, add the dried mushroom bits after rinsing and squeezing them well.
- Start adding the broth and cook the risotto until done.
- Add as you like some chopped fresh parsley or small leaves, and some grated cheese.
Note:
- Do not add parsley during cooking because it tends to take on a slightly bitter taste.
- Storage: leftover risotto can be kept in the fridge for 2/2 days; to reheat it I suggest using a bit of broth.
- For storing the product Extra quality dried mushroom crumbs please refer to the recipes and tips page available here, on our website
