*RISOTTO WITH DRY PORCINI MUSHROOMS*
GIGLIOCOOKING TUTORIAL
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RECIPE:
►Ingredients, serves 2:
180 gr (6 oz) Arborio rice
10 gr (1 oz) DRY Porcini mushrooms
50 gr (1 1/2 + oz) butter
1 onion, finely chopped or a shallot
0,6 lt (2 ½ cups) vegetable broth
2 tbs grated parmigiano
1 tbs parsley, chopped
1/2 glass white wine
salt & pepper
►Procedure:
Soak the mushrooms in a little bowl with warm broth for about 30 minutes.
Then squeeze them and mince. Keep their water aside.
Melt 20 g butter in a no sticky pan. Add the onion (or shallot) and cook until transparent.
Add the chopped mushrooms, salt and parsley, the mushrooms water carefully filtered (there could be ground at the bottom) and cook a few minutes until soft Remove them from the pan and put aside in a bowl.
Melt the remaining butter in the same pan. Add the rice and “toast” it. For about 2 minutes.
Pour the wine and let evaporate. Season with salt and pepper Add little by little the hot broth and return the mushrooms to the pan.
Continue the cooking adding hot broth, a ladle at the time until the rice is “al dente”.
Leave the risotto watery and very soft, take it off from the heat. Let it set for one minute.
Add cheese, the remaining piece of butter stir well.
Serve and garnish with parsley.
#risotto #recipe #gigliocooking
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★Marcella Ansaldo
Chef and Foundress of GiglioCooking
Native of Giglio Island, Marcella has founded and directs her school in Florence, with simpathy, passion and energy. She offers cooking lessons in two languages, involving cooking lovers of all ages.
