A nice walk in the forest and hop a risotto of the season with mushrooms, try it’s now or never !
Risotto with porcini mushrooms
Ingredients (for 2 people)
- 200 g of Arborio rice
- 60 cl of broth of poultry, or vegetables
- 1 small onion
- 1 small branch of celery
- 7 cl of dry white wine
- 1 tablespoon olive oil
- 2 handfuls of mushrooms (here of porcini mushrooms)
- 30 g of butter
- 1 clove of garlic
- 50 g of grated parmesan cheese
- Chopped parsley
- Salt and pepper
Heat the broth in a saucepan.
In a saute pan, heat the olive oil and sauté the onion and celery previously finely minced for 10 min at low heat.
Add the rice and turn up the heat.
Pour the white wine and let boil until complete evaporation and reduce heat (neither too strong nor too weak).
Add the broth to the rice one ladle at a time, mix and wait that the rice absorbed the broth before adding more. Continue to add broth ladle after ladle and taste frequently the rice, it must be fluffy and a little firm (you will probably not need all the broth).
Meanwhile clean the mushrooms and slice, then finely chop a clove of garlic.
Heat a knob of butter in a pan and add the garlic and mushrooms and sauté over high heat for 5 min and add the chopped parsley.
When the risotto is cooked add off the heat mushrooms, butter and parmesan cheese and then season to taste. Cover the pan and let stand 1 min.
You can finally treat yourself !