How to Make Perfect Northern Italy Risotto with Porcini Mushrooms

Northern Italy Risotto with Porcini Mushrooms.

Northern Italy Risotto with Porcini Mushrooms

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, northern italy risotto with porcini mushrooms. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Northern Italy Risotto with Porcini Mushrooms is one of the most favored of recent trending foods in the world. It's appreciated by millions every day. It's easy, it is quick, it tastes yummy. Northern Italy Risotto with Porcini Mushrooms is something which I've loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have northern italy risotto with porcini mushrooms using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Northern Italy Risotto with Porcini Mushrooms:

{Get 350 grams of Uncooked white rice.
{Make ready 30 grams of Dried Porcini.
{Take 1/2 of Onion.
{Make ready 1 of handful Flat leaf Italian parsley.
{Prepare 2 tbsp of Extra virgin olive oil.
{Get 10 grams of Butter.
{Take 500 ml of Water.
{Get 1 of Stock cubes.
{Take 1 of Salt.
{Get 3 tbsp of Parmesan cheese (grated).

Steps to make Northern Italy Risotto with Porcini Mushrooms:

Get the ingredients ready. Rinse the rice and drain. Chop the onion and flat leaf parsley..
Cover the porcini with lukewarm water to reconstitute..
Fry the onion in 1 tablespoon of extra virgin olive oil over a medium heat..
After the onion is translucent add the porcini (save the soaking water) and rice. Fry quickly..
Add the water, stock cube, and the water from soaking the porcini. Start to cook the rice over a high heat and bring to a boil. After bringing to a boil, turn the heat to low and continue to cook for about 15 to 20 minutes..
Stir occasionally. Check the taste. When the rice is al dente, turn the heat off..
Stir in the butter and parmesan cheese to finish. Drizzle over with 1 tablespoon of Extra virgin olive oil..
Ladle into a serving dish and sprinkle with chopped flat leaf parsley..

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