Northern Italy Risotto with Porcini Mushrooms
Northern Italy Risotto with Porcini Mushrooms

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, northern italy risotto with porcini mushrooms. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Northern Italy Risotto with Porcini Mushrooms is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Northern Italy Risotto with Porcini Mushrooms is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook northern italy risotto with porcini mushrooms using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Northern Italy Risotto with Porcini Mushrooms:
  1. Make ready 350 grams Uncooked white rice
  2. Make ready 30 grams Dried Porcini
  3. Take 1/2 Onion
  4. Take 1 handful Flat leaf Italian parsley
  5. Take 2 tbsp Extra virgin olive oil
  6. Get 10 grams Butter
  7. Take 500 ml Water
  8. Take 1 Stock cubes
  9. Get 1 Salt
  10. Get 3 tbsp Parmesan cheese (grated)
Steps to make Northern Italy Risotto with Porcini Mushrooms:
  1. Get the ingredients ready. Rinse the rice and drain. Chop the onion and flat leaf parsley.
  2. Cover the porcini with lukewarm water to reconstitute.
  3. Fry the onion in 1 tablespoon of extra virgin olive oil over a medium heat.
  4. After the onion is translucent add the porcini (save the soaking water) and rice. Fry quickly.
  5. Add the water, stock cube, and the water from soaking the porcini. Start to cook the rice over a high heat and bring to a boil. After bringing to a boil, turn the heat to low and continue to cook for about 15 to 20 minutes.
  6. Stir occasionally. Check the taste. When the rice is al dente, turn the heat off.
  7. Stir in the butter and parmesan cheese to finish. Drizzle over with 1 tablespoon of Extra virgin olive oil.
  8. Ladle into a serving dish and sprinkle with chopped flat leaf parsley.

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