Risotto Ai Funghi Porcini
Ingredients
- 160g Arborio rice
- 30g dried porcini mushrooms
- 1 liter vegetable broth, warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 50g Parmesan cheese, grated
- 1/2 cup dry white wine
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Fresh parsley for garnish
- Salt and pepper to taste
Contains: dairy, sulfites
How it starts
- 1
Rehydrate the dried porcini mushrooms in warm water, then strain and chop them, reserving the liquid.
- 2
Sauté the finely chopped onion in olive oil and half the butter over medium heat until softened.
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