Risotto ai funghi porcini

Still have a lot of dried Boletus and the weather is cold – Yes, tonight I gonna do a Risotto ai porcini (with boletus).

Ingredients for 2

200gr of Arborio or Vialone Rice

50 cl white wine

1 small onion

1 liter of vegetable stock

40 gr of dried boletus (put in water for 2 hours)

60 gr of Parmiggiano reggiano (grated)

20 gr of butter

olive oil



Put a casserole on the fire with some olive oil (mine is a nice orange Creuset).

When hot add the chopped onion until golden.

Add the boletus and let cook for a couple of minutes. Add the rice.

When the rice is starting to have a transparent colour add the white wine. When it has evaporated you can start to gradually add the stock and some pepper. Just put enough to cover the rice and when absorbed add some more. keep stirring the rice so that it doesn’t burn or stick on the casserole.

After 20 minutes check if it is cooked well.

When ready, take it off the fire, add the butter and the parmesan, stir, cover with the lid and let rest 1-2 minutes before serving. Enjoy!



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