Instructions:
Soak porcini mushrooms in warm water for 15 minutes. Chop mushrooms and save the water.Bring the saved water to a simmer.Using a heavy pan, saute onion, chopped porcini and rice in olive oil for 1 to 2 minutes,until onions are translucent. Add the white wine and cook for 1 to 2 minutes more. Stir in 2 cups of simmering porcini water and cook for 5 to 6 minutes. Stir in 1 more cup of simmering porcini water; add salt and stir well. Gradually stir in the rest of the porcini water until the rice is tender but firm (7 to 8 minutes). Remove risotto from the heat and stir in butter, Parmigiano-Reggiano and pepper.Serve immediately. Serves 4 to 6.
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