March 8, 2008

Risotto al Porcini

This is my favourite risotto. It tastes very intense and does not need anything else than a salad.

300 g risotto rice
25 g dried porcini
200 ml white wine
1 shallot

500 ml stock
2 tablespoon freshly grated parmesan
2 tablespoon butter
olive oil

Soak porcini for about 25 minutes, after chop.

Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil.
In a separate large saucepan bring the bouillon to simmer, and keep it hot.
Add chopped porcini.
Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
Add salt and pepper.
I have added the water from the porcini to the stock.
Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through. Add thyme.

Cook over medium heat, stirring, until the butter and parmesan melt.
Season with salt, pepper.


michelle @ thursday night smackdown said...

warm and creamy and delicious. i love risotto, and that one looks like an excellent specimen.

test it comm said...

This is one of my favorite risottos as well. It is nice and simple and yet so good.

skoraq cooks said...

I absolutely love this risotto.This is my absolute favourite. And yours looks simly great. :-D

nina said...

My favorite comfort food - I am craving it even now at 8am.

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