Risotto with porcini mushrooms

Risotto with porcini mushrooms is a delicious Italian dish in which rice acquires an amazing taste and aroma.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Porcini mushrooms 100-200 g
• Onion 1 piece
• Butter 2 tbsp spoons
• Salt to taste
• Rice 300 g
• Semi-dry white wine 150 ml
• Any broth 1 l
• Saffron 1-2 tsp spoons
• Cheese 50-80 g
• Greens to taste

Cooking method

• Cut the mushrooms into several large pieces and boil for about 20 minutes. Cool and cut into small pieces.

  How and how much to cook porcini mushrooms

• Chop the onion. In a skillet over medium heat, heat half the oil. Saute the lightly salted onion until transparent, about 5 minutes.

• Add mushrooms to the onion, leave on fire for another 1 minute. Add unwashed rice and cook for another 3 minutes, stirring constantly.

• Pour the wine over the mushrooms and rice and wait until it boils down completely.

• Pour in 200-250 ml of hot, but not boiling, salted broth. Cook, stirring occasionally, over low heat. Pour in a new portion of broth when the previous one is absorbed. Everything will take about 20 minutes.

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• Combine saffron with a couple of spoons of broth, stir with rice and remove from heat.

• Season with salt, add butter, grated cheese and chopped herbs.

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