Risotto con Funghi Porcini

Instructions

1. Place dried porcini mushrooms in a bowl and cover with 1.5lt hot water. Let soak until soft, about 1 hour. Drain, keep liquid. Squeeze mushrooms to remove excess water and roughly chop.
2. Add mushroom (or vegetable) stock cube the liquid in pot and bring to boil. Reduce heat to low and cover to keep warm.
3. Heat 3 tablespoons oil in a pan over medium heat. Add finally chop shallot cook until soft, about 2 minutes. Cook and stir Carnaroli rice until toasted, about 3 minutes. 1/2 glass white wine. Simmer until wine is absorbed, about 3 minutes.
4. Add the soaked mushrooms with a tablespoon of extra virgin oil, cook and stir until soft, 5 to 6 minutes. Season with salt, and pepper. Pour the remaining 1/2 glass white wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes. Reduce heat to medium-low.
5. Ladle 1/4 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
6. Remove risotto from the heat; stir in plenty of Pecorino cheese. Let stand for 3 to 5 minutes before serving.
7. Pan fried some fresh porcini or Shiitake mushrooms with olive oil, little garlic, and parsley.
8. Spoon over your plated risotto with a little rocket & sprinkle with more pecorino or parmesan cheese
9. Drink with a great fruity white wine, we have some great options to choose from!

Tips

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