The risotto with porcini mushrooms adds to the list of my favorite risottos! Porcini mushrooms are not always easy to find fresh, but if you do, don’t miss the chance to try them this way. I clean them well from the soil and freeze them to have them always ready to taste: when you use them for your dishes, they will have the same taste and aroma as fresh ones!

Follow me on my Instagram: I await you with many new things.

Difficulty: Easy
Cost: Medium
Preparation time: 25 Minutes
Portions: 6 people
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

1.5 cups Rice
14 oz porcini mushrooms (Fresh)
1 clove Garlic
to taste Parsley
to taste Fine salt
to taste Olive oil
1 broth cube (Vegetable broth heart 1 oz)
6.5 cups Water

Preparation

In a large pot, place about 3 quarts of water and bring it to a boil.
At this point, add the broth cube, let it dissolve well, and keep the flame very low.
In a wok (or if you don’t have one, a frying pan is fine), put two or three tablespoons of oil, the garlic, the mushrooms cut into cubes of about 3/4 inch, the chopped parsley, and sauté for a few minutes.
At this point, add the rice, one or two ladles of broth, stir, and cook.
As the rice absorbs the broth, add more, but always one ladle at a time, continuing to stir.
The cooking time is as indicated on the package, but taste to verify the cooking.
Adjust the salt if necessary and enjoy your meal!