Northern Italy Risotto with Porcini Mushrooms
Northern Italy Risotto with Porcini Mushrooms

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, northern italy risotto with porcini mushrooms. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Northern Italy Risotto with Porcini Mushrooms is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Northern Italy Risotto with Porcini Mushrooms is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook northern italy risotto with porcini mushrooms using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Northern Italy Risotto with Porcini Mushrooms:
  1. Take 350 grams Uncooked white rice
  2. Make ready 30 grams Dried Porcini
  3. Make ready 1/2 Onion
  4. Make ready 1 handful Flat leaf Italian parsley
  5. Prepare 2 tbsp Extra virgin olive oil
  6. Take 10 grams Butter
  7. Make ready 500 ml Water
  8. Make ready 1 Stock cubes
  9. Make ready 1 Salt
  10. Take 3 tbsp Parmesan cheese (grated)
Instructions to make Northern Italy Risotto with Porcini Mushrooms:
  1. Get the ingredients ready. Rinse the rice and drain. Chop the onion and flat leaf parsley.
  2. Cover the porcini with lukewarm water to reconstitute.
  3. Fry the onion in 1 tablespoon of extra virgin olive oil over a medium heat.
  4. After the onion is translucent add the porcini (save the soaking water) and rice. Fry quickly.
  5. Add the water, stock cube, and the water from soaking the porcini. Start to cook the rice over a high heat and bring to a boil. After bringing to a boil, turn the heat to low and continue to cook for about 15 to 20 minutes.
  6. Stir occasionally. Check the taste. When the rice is al dente, turn the heat off.
  7. Stir in the butter and parmesan cheese to finish. Drizzle over with 1 tablespoon of Extra virgin olive oil.
  8. Ladle into a serving dish and sprinkle with chopped flat leaf parsley.

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