RISOTTO WITH PORCINI MUSHROOMS
Doses for 2 people
Ingredients
250 g of WHITE CARNAROLI RICE , WHOLE WHOLE CARNAROLI RICE o SEMI WHOLE WHOLE CARNAROLI RICE Marello Mill
1 shallot
half a glass of white wine
broth
50 g of butter
parsley to taste
oil to taste - salt to taste - pepper to taste
grated cheese to taste
Procedure
Clean the mushrooms well. Finely chop the shallot and fry it in a little oil, when it has become transparent, add the rice and toast for a few minutes. Add the white wine and mix until the wine has evaporated. Start wetting the rice with the broth. Add the mushroom stems, cut into cubes, continuing to wet, adjust the broth with salt and pepper. In the meantime, cut the caps of the porcini mushrooms into slices and add them to the rice when it is almost cooked. Turn off the heat.
Add the butter, grated cheese, chopped parsley and stir generously.
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