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Risotto al Funghi

Risotto al Funghi

METHOD:

1. Soak 5g of dried porcini mushrooms per person, for ten minutes in 500ml of boiling water, mixing in two stock cubes to create a stock.

2. Over a low heat, sweat a chopped onion and a diced garlic clove per person, in six spoons of olive oil.

3. Add 75g of rice per person and a good splash of white wine, letting it reduce.

4. Add one ladle of stock at a time, waiting until the rice has absorbed the liquid, and keep stirring.

5. When the rice is cooked al dente, drain and then add in the porcini mushrooms.

6. Now stir in a generous handful of grated parmigiano and 15g of butter per person. Season and serve topping with more grated parmigiano

Additional Details
Recipe Type:
Rice

May we suggest?

Carnaroli Rice

Carnaroli Rice

Provenance:
Sardegna
Weight:
500g
Department:
Stock cupboard
Serving Suggestion:
Porcini risotto
Suitable For Vegans:
Yes
£4.50
Dried Porcini 30g

Dried Porcini 30g

Provenance:
Veneto
Weight:
30g
Department:
Stock cupboard
Suitable For Vegans:
Yes
£5.90
Parmigiano Reggiano DOP Superiore

Parmigiano Reggiano DOP Superiore

Milk:
Cow's, animal rennet
Cheese Type:
Firm
Provenance:
Emilia Romagna
Weight:
around 300g or kg piece
£17.40
Vacuum packed with an ice pack, delivered next day by APC