For those fortunate who find Porcini mushrooms early morning under some humid leaves in a Tuscan wood, or for others fortunate that find them directly in the supermarket….
Due to this year’s late rains it took the Porcini longer than usual to make their appearance. Let’s don’t lose, then, any more time – and invite them directly into our autumnal plates.
1 onion, sliced
300 gr. Fresh Porcini, cleaned and sliced
400 gr. Round risotto
2-3 liters of stock
½ glass of white wine
½ glass of Extra virgin Olive oil
Ground Black Pepper
100 gr. Butter
½ – 1 cup of grated Parmesan
½ cup of fresh chopped parsley
150 gr. Champignon
Prepare 2-3 liters of stock. When stock boiling, reduce flame to a lower one.
In a large pot fry the onion with the olive oil and half quantity of the butter. Stir it on a low flame until it gets golden.
Add the rice (two handful per person, plus “two for the pot” as Grandma used to say) and stir it for 3-4 minutes. Add the wine, and let it evaporate for other 2-3 minutes, stirring constantly.
Add the Porcini and 2 ladle of the boiling stock. Let it slowly be absorbed by the rice, stirring constantly.
Season with salt and pepper, and keep on adding 1or 2 ladle of water per time, until the Risotto is cooked (about 20 minutes).
Turn off the fire, add the butter, the Parmesan and the chopped parsley, stir well. Cover the pot immediately and let it rest for few minutes.
Optional: If you find the Porcini’s flavor too strong, you might reduce it’s portion to 150 gr., and use Champignon instead.
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