Risotto with Porcini Mushrooms

The risotto is a foudamental dish in the Italian cooking tradition.

For this wonderful Risotto with porcini mushrooms you will need

400/500 grams of Porcini Mushrooms, 400 grams of Carnaroli rice, 50 grams of butter, 1 cup dry white wine, 2 tablespoons of extra virgin olive oil,  1 shallot, 1 clove of garlic, salt to taste, 2 tablespoons chopped parsley, 50 grams of Grated Parmesan cheese, 1 liter of vegetable broth and if you like it freshly ground pepper to taste.
If necessary, clean the mushrooms by removing the ground at the base of the stem , pulling the chapels from the stems and gently rubbing with a clean, damp cloth (or paper towel dampened).

Slice the mushrooms except the caps.

Chop the shallots and chop the parsley.

Put in a pot melt half the butter, and then add the onion peeled and finely chopped and let it soften without browning it.

Then add the rice and toast for a couple of minutes.

Now add the white wine and stir until it is all evaporated , then begin to gradually add the vegetable broth and cook over moderate heat, stirring constantly.

Meanwhile, in a frying pan put the olive oil and a clove of minced garlic, and heat , then add the mushrooms previously cleaned and cut into slices included the caps that have kept whole and that you’ll need to finish the dish .

Saute the mushrooms, adding salt after few minutes, cooking and finally if you like ground pepper.

If necessary you may add a little vegetable broth to finish cooking ( should last a maximum of 10-12 minutes total ) then turn off the heat .

Five minutes before the rice finishes its cooking add the mushrooms previously prepared separately chapels that you keep aside.

When the rice is almost cooked, turn off the heat , add the grated Parmesan cheese and the remaining butter , stir in well and let it sit a few seconds.

At this point , place on a serving dish , add the parsley and finally the mushroom caps as final touch.

And now enjoy it!