Northern Italy Risotto with Porcini Mushrooms
Northern Italy Risotto with Porcini Mushrooms

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, northern italy risotto with porcini mushrooms. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Northern Italy Risotto with Porcini Mushrooms is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Northern Italy Risotto with Porcini Mushrooms is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have northern italy risotto with porcini mushrooms using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Northern Italy Risotto with Porcini Mushrooms:
  1. Prepare 350 grams Uncooked white rice
  2. Take 30 grams Dried Porcini
  3. Prepare 1/2 Onion
  4. Get 1 handful Flat leaf Italian parsley
  5. Take 2 tbsp Extra virgin olive oil
  6. Prepare 10 grams Butter
  7. Get 500 ml Water
  8. Take 1 Stock cubes
  9. Get 1 Salt
  10. Make ready 3 tbsp Parmesan cheese (grated)
Steps to make Northern Italy Risotto with Porcini Mushrooms:
  1. Get the ingredients ready. Rinse the rice and drain. Chop the onion and flat leaf parsley.
  2. Cover the porcini with lukewarm water to reconstitute.
  3. Fry the onion in 1 tablespoon of extra virgin olive oil over a medium heat.
  4. After the onion is translucent add the porcini (save the soaking water) and rice. Fry quickly.
  5. Add the water, stock cube, and the water from soaking the porcini. Start to cook the rice over a high heat and bring to a boil. After bringing to a boil, turn the heat to low and continue to cook for about 15 to 20 minutes.
  6. Stir occasionally. Check the taste. When the rice is al dente, turn the heat off.
  7. Stir in the butter and parmesan cheese to finish. Drizzle over with 1 tablespoon of Extra virgin olive oil.
  8. Ladle into a serving dish and sprinkle with chopped flat leaf parsley.

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