Risotto with Porcini Mushrooms – Italian recipe (VIDEO)

Hello everybody and welcome at Cucina con noi. Today I will prepare the risotto with porcino mushrooms. Let’s check what we need for 4 portions: 400 gr of fresh mushrooms, 320 gr of rice (the ideal types of rice are Carnaroli and Vialone nano), 40 gr of parmesan or Grana grated cheese, 30 gr of onion, 2 cloves of garlic, a branch of parsley, 40 gr of butter, a glass of white wine, salt, pepper, 4 spoonfuls of extravirgin olive oil and about 2 liters of broth (you will find the broth recipe on our website). First of all we will clean the mushrooms: after removing the lower part with a knife, we brush them accurately and then clean them with a wet towel. Then we slice them in wedges or thick gills. Now we can start cooking. We put 3 spoonfuls of oil in the pan, we add the pressed garlic, we let it get brown and then we put the mushrooms into the pan. We add the salt and we let everything cook for about 10 minutes. In the meanwhile, we start toasting the rice. We put half of the butter in a pot, we add a spoonful of oil and the onion, then we let it cook at a low heat until it becomes sort of transparent. Now the mushrooms are almost dry, so we add a ladle of broth and we go on cooking. Now the onion is ready: it is important to avoid it from getting brown, so we add the rice and we melt well, so that all the rice can absorb the grease. Once the rice is hot, we pour the white wine. We melt, then we let it evaporate. Now we can start adding the boiling broth; we melt and we let it cook, adding more broth when the former has evaporated. After 6 or 7 minutes, we add the hot mushroom sauce. We melt and we let the rice cook “al dente”, always adding the broth when necessary. We will need another 6-7 minutes for this. Now the rice is ready, so we switch off, we add some salt if necessary, then some pepper and we cook it until creamy with butter and parmesan cheese. We melt with energy so that the mix can emulsify and create the typical risotto “cream”. The rice must be broth-like; technically we call it “on the wave”. Now we add some parsley, we melt and cover, leaving the risotto rest for a minute before serving it, so that the flavours can become homogeneous. Our dish is ready; if you like it, you can decorate it with some mushrooms slices, fried in a pan. This risotto can be prepared with other qualities of mushrooms; you can also mix fresh and dried mushrooms (in a relation of 10 gr of dried mushrooms per 100 gr of fresh mushrooms). Goodbye and see you to the next recipe.