Risotto with Porcini mushroom is a popular dish especially among the North Italy during autumn when the fresh “Funghi porcini” comes into the market. People cook different Italian delicacies with it like: tagliatelle (pasta) with porcini, Tagliata (meat) and porcini mushrooms on top and also risotto with porcini that is so famous.
Ingredients | Servings: 2
* in case you don’t have frozen or fresh porcini mushrooms, use DRY ones, 30g/1oz will be enough.
Porcini Mushrooms preparation:
The porcini mushrooms are ready.
In this phase turn the heat to medium
It is also good to boil a bit of water in the empty pan of the porcini mushrooms (to absorb the perfume of mushrooms & garlic & rosemary) and pour it into the pot.
When the risotto gets dense add the last remaining of broth.
Most of risotto rices are ready in 17-18 mins. We don’t want our risotto to overcook so taste when 15mins passed. I prefer my risotto slightly to be “al dente” (cooked so as to be still firm when bitten). Remember to check the seasoning and if it needs, add some salt.
—–>Turn off the heat<-----
Add chopped parsley to risotto and while serving put the extra porcini mushrooms on top
Serve with olive oil & parmesan cheese.
Buon Appetito! 😉