Porcini Mushroom Risotto
Ingredients
For 4 persons
- 250 g carnaroli rice
- 250 g porcini mushrooms
- 6 tablespoons olive oil (moderate category)
- 1 small onion
- 150 ml dry white wine
- 30 g butter
- 5 tablespoonsTeanum mostocotto
- 750 ml vegetable stock
- 30 g grated Parmesan
- Salt and pepper
- Rosemary sprigs
Preparation
- Heat the olive oil in a pot and brown the minced onion. Add the mushrooms, then the rice, and let it brown.
- Pour dry white wine over the mixture. Once the wine has evaporated, start cooking the rice by adding hot vegetable stock, adding more gradually as it is absorbed by the rice.
- When the risotto is half cooked, add a bit of salt. Once it is done, remove from the heat and add the butter and Parmesan. Stir well, add the Teanum mostocotto and mix again.
- Spoon into four individual plates and decorate each serving with porcini mushroom slices and small rosemary sprigs.
Source: Teanum
