Porcini risotto is a classic Italian dish for the fall season.
Time: 35 minutes
400 g Porcini mushrooms
320 g Carnaroli rice (or Arborio rice)
60 g butter
2 tablespoons of Olive Oil
1 small golden onion chopped
1 garlic clove salt freshly ground pepper parsley
50 g grated Parmesan cheese
1 liter vegetable broth
Clean the porcini removing the dirt, separate caps and stems, carefully clean with a damp cloth or paper towel and slice.
In a skillet, melt half the butter and add the onion until it softens. Add rice and let it cook for a couple of minutes. Add a ladle of broth and cook at medium heat, stirring from time to time.
In a steel skillet or non-stick pan heat oil and garlic. Add porcini mushrooms and sauté at high heat adding salt, if necessary add some of the vegetable broth and cook for 10-12 minutes. Once cooked add pepper and parsley.
Approximately five minutes before the rice is fully cooked, add the porcini, keeping aside two spoonfuls for garnish.
When the rice is cooked add grated Parmesan cheese and remaining butter. Combine thoroughly and serve in four plates decorating with mushrooms. Serve immediately with additional Parmesan cheese.