Preparation time: 15 minutes.
Cooking time: 30 minutes.
Difficulty: Medium.
Cost: Medium.
800 g canned porcini mushrooms, drained (or 120 g dehydrated mushrooms).
600g arborio
1 large onion.
2 chicken or vegetable stock cubes.
2 cups dry white wine.
100 g Parmesan cheese.
Parsley. 80 g butter.
Pepper. Implement.
If you choose dehydrated mushrooms, rehydrate them in warm water for 30 minutes, then rinse and drain. If they are canned, rinse and drain. Cut the mushrooms into strips. Grate the Parmesan cheese.
Peel and chop the onion and fry it in a large, high-sided frying pan with 30g of butter over high heat. Place the broth cubes in a saucepan with 2 liters of boiling water and bring to a simmer.
Pour the rice over the onion and stir well (reduce the heat to medium). Immediately drizzle with white wine and pour a spoonful of broth. Let it cook, stir regularly, and add the broth as it absorbs.
When only a little broth is left and the rice is almost cooked, heat another frying pan with 30g of butter and add the porcini mushrooms;Brown them for 5 minutes.
Add the porcini mushrooms to the risotto and stir well. Stir in the remaining butter and three-quarters grated Parmesan cheese. The risotto should be creamy. Season with pepper and serve immediately, place on a warm plate and sprinkle with grated Parmesan cheese and chopped parsley.
Astute. There are about 15 grams of dehydrated mushrooms per person. Since parmesan cheese and broth are salty, there is no need to add salt to this risotto. Or very little!