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Piedmontese risotto
Chapter IX ·
Side dishes · Nº 369
Piedmontese risotto
11 ingredients
5 steps
Ingredients
Method
Ingredients
For
300 g
arborio rice
, or similar; 300 to 400 g
100 g
butter
100 ml
parmesan
, grated
150 ml
white wine
, dry
100 ml
onion
, grated
1½ l
chicken broth
, boiling
200 g
mushroom
, fresh, porcini-type, or 1 small packet (30 g) of dried funghi
olive oil
1 tablespoon
onion
, grated, dessert spoon
1
parsley
, chopped, a handful
½ clove
garlic
, chopped
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Method
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1
If the mushrooms are dried, soak them in plenty of hot water for about half an hour. Then remove them from the water but reserve the water.
2
In a skillet, add about a tablespoon of olive oil and place over heat. Add the onion and sauté briefly; add the garlic and, after about 30 seconds, the mushrooms sliced about half a centimeter thick and well washed (if dried, use them in the form they come, already sliced).
3
Sauté for a few minutes and set aside, adding a ladle of chicken broth (for dried mushrooms, use the soaking water).
4
Prepare the risotto al parmigiano and, before removing it from the heat, add the prepared mushrooms with their broth.
5
Then remove from the heat and finish by adding butter and Parmesan. At the end, add the parsley. 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
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