Risotto con Porcini<

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Risotto con Porcini
Porcini Mushroom Risotto

Ingredients:

1 oz. A.G. Ferrari Foodsdried porcini mushrooms
5 cups warm water
2 Tbsp A.G. Ferrari Foods extra virgin olive oil
1/4 cup chopped onion
2 cups Riseria di Lenta carnaroli rice
1/2 cup Annibale Bianco white wine
4 Tbsp butter, softened
1/2 cup Parmigiano-Reggiano, grated
1 tsp sea salt
1/2 tsp white pepper

Region: Lombardia

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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