Ingredients
- 1L vegetable stock
- 300g rice
- 300g Porcini mushrooms
- 60g Parmesan cheese
- 30g butter
- 3 tablespoons extra virgin olive oil
- 1 onion
- 1 clove of garlic
- Parsley q.s.
Preparation
Clean the mushrooms thoroughly using a damp cloth then cut them into chunks. Sauté the onion in the butter in a pan. When they are golden, add the rice and toast it for a couple of minutes, then add the stock a little at a time as you continue cooking over medium heat. Meanwhile, heat the oil in a pan with the crushed garlic to flavour it then remove the clove and add the mushrooms, tossing them as they cook (add a spoonful of stock, if necessary). Add the mushrooms to the risotto during the last minutes of cooking then remove from the heat, cream with the Parmigiano Reggiano, and add parsley to taste. Serve piping hot.