Northern Italy Risotto with Porcini Mushrooms

1. 1

   Get the ingredients ready.

2. 2

   Rinse the rice and drain.

3. 3

   Chop the onion and flat leaf parsley.

4. 4

   Cover the porcini with lukewarm water to reconstitute.

5. 5

   Fry the onion in 1 tablespoon of extra virgin olive oil over a medium heat.

6. 6

   After the onion is translucent add the porcini (save the soaking water) and rice.

7. 7

   Fry quickly.

8. 8

   Add the water, stock cube, and the water from soaking the porcini.

9. 9

   Start to cook the rice over a high heat and bring to a boil.

10. 10

    After bringing to a boil, turn the heat to low and continue to cook for about 15 to 20 minutes.

11. 11

    Stir occasionally.

12. 12

    Check the taste.

13. 13

    When the rice is al dente, turn the heat off.

14. 14

    Stir in the butter and parmesan cheese to finish.

15. 15

    Drizzle over with 1 tablespoon of Extra virgin olive oil.

16. 16

    Ladle into a serving dish and sprinkle with chopped flat leaf parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.