The porcini and brie risotto I’m about to present to you is an incredibly easy first course to prepare and you will surely love it. A delicate risotto where all ingredients perfectly blend together. Excellent creaminess conferred by the cheese added at the end of cooking. In short, a recipe I highly recommend.
Other risottos not to be missed:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Porcini and Brie Risotto
- 1 3/4 cups Carnaroli rice
- 1 golden onion (small)
- 1.4 oz dried porcini mushrooms
- vegetable broth
- 5.3 oz brie
- extra virgin olive oil
- 1 bunch parsley
- salt
- black pepper
Tools
- 1 Small Bowl
- 1 Pan
Preparation of Porcini and Brie Risotto
Soak the dried mushrooms in lukewarm water for at least fifteen minutes.
In a large pan, heat a few tablespoons of oil and sauté the finely chopped onion.
Let it sizzle for a moment, then add the rice and toast it for a couple of minutes.
Then start adding the boiling broth, one ladleful at a time as the previous one is absorbed.
Meanwhile, drain the now soft mushrooms, rinse them, and cut them into small pieces.
When the rice is halfway cooked, add the mushrooms.
Cook the rice by adding more hot broth as needed, and in the meantime, cut the brie into pieces, removing the rind.
Once cooked, add the brie and let it melt completely, stirring the risotto over the heat. Adjust salt, if necessary.
Finally, turn off the heat and garnish the risotto with finely chopped parsley.
Divide the porcini and brie risotto into individual plates, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
