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Risotto alla milanese with funghi
Chapter IX ·
Side dishes · Nº 364
Risotto alla milanese with funghi
8 ingredients
12 steps
Ingredients
Method
Ingredients
For
350 g
rice
, Arborio-type
1
onion
, medium, chopped
100 g
butter
50 g
porcini mushrooms
, dried, soaked
2 cubes
beef broth
, or chicken
50 g
parmesan
, grated
1 cup
white wine
, dry
1½ l
water
, for soaking the funghi
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Method
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1
Soak the funghi in 1 and a half liters of water for at least 6 hours (or the day before).
2
When you're ready to start the risotto, strain the mushrooms, reserving the water.
3
Bring this water to a boil and dissolve the beef bouillon cubes in it.
4
When the water reaches a boil, lower the heat and keep it at a gentle simmer.
5
Put half the butter in a pot and sauté the onion until translucent, without browning. High heat.
6
Add the rice without rinsing, stirring constantly and thoroughly with a wooden spoon.
7
Once the rice is well fried, add one ladle of the boiling broth at a time, stirring well so it doesn't stick to the bottom.
8
The first ladle of broth will be absorbed quickly. Add another, stir again, and so on.
9
Always stirring, as the rice begins to swell, keep adding the liquid little by little. Around halfway through the liquid, add the wine and let it evaporate.
10
Keep adding the broth and stirring, then add the mushrooms. Stir some more and taste the salt. When you've added about two-thirds of the broth, taste the rice.
11
Depending on the quality of the rice, it may be ready; otherwise, keep going until it is cooked but 'al dente' and very moist.
12
Remove from heat and mix in the Parmesan and the remaining butter. Serve immediately.
From the same chapter
Side dishes · Nº 331
Piedmontese-style rice
Side dishes · Nº 333
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Side dishes · Nº 334
Rice with apples
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