Risotto Al Porcini
From chriesi 16 years agoIngredients
- 300 g risotto rice shopping list
- 25 g dried porcini shopping list
- 200 ml white wine shopping list
- 1 shallot shopping list
- 500 ml stock shopping list
- thyme shopping list
- 2 tablespoon freshly grated parmesan shopping list
- 2 tablespoon butter shopping list
- olive oil shopping list
How to make it
- Soak porcini for about 25 minutes, after chop.
- Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil.
- In a separate large saucepan bring the bouillon to simmer, and keep it hot.
- Add chopped porcini.
- Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
- Add salt and pepper.
- I have added the water from the porcini to the stock.
- Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through. Add thyme.
- Cook over medium heat, stirring, until the butter and parmesan melt.
- Season with salt, pepper.
People Who Like This Dish 2
- lunasea Orlando, FL
- clbacon Birmingham, AL
- chriesi Zuerich, CH
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Great classic risotto - one of my favorites. Great post - you get my 5. Thank you...
lunasea in Orlando loved it
Reviews & Comments 3
-
All Comments
-
Your Comments