This risotto I was with an Italian in the kitchen in Italy and cooked together with him.
Ingredients
- 20g dried porcini mushrooms
- 1 liter vegetable or chicken broth
- 2 tbsp olive oil
- 1 tablespoon butter
- 1 small yellow onion
- 2 garlic cloves, crushed
- 4½ dl risotto rice (arborio, vialone nano or camaroli)
- 250g mushrooms, sliced
- nutmeg
- 50g grated Parmesan
- 3 tablespoons finely chopped parsley
Do this
1, Pour 5 dl of boiling water over the porcini mushroom and let it stand and steep for 30 minutes. Pour off the soaking water. Pour the broth into a saucepan, let it boil and then leave to simmer
2, Heat the oil in a large, heavy-bottomed saucepan. Add onion and garlic and fry until softened but not colored. Add the rice and reduce to a low heat. Salt and pepper and stir to coat the rice. Add the mushrooms and nutmeg. Fry while stirring for 1-2 minutes. Add the porcini mushrooms and the soaking water. Increase the heat and cook until the liquid has boiled off.
3. Stir in a ladleful of the simmering broth and cook over medium heat, stirring constantly. When the broth has boiled down, stir in a new ladle. Continue in the same way for 20 minutes until all the broth has been poured in and the rice is al dante. Remove the pan from the heat and stir in the parmesan and parsley.
4, Season with salt and pepper and serve
