Ingredients
- Dried porcini mushrooms (chopped) 25g
- Olive oil 3 tbsp
- Small onion (peeled and finely sliced) 1
- Short rice (risotto / Arborio) 300g
- Dry white wine 25ml
- Stock (using veg bullion) 900ml
- Parmigiano-Reggiano (grated) 50g
- Double cream 120ml
- Fine sea salt
- Freshly ground black pepper
Method
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- Steep the dried porcini mushrooms in 1 cup of hot water for 15 minutes and then drain.
- Saute the onions in olive oil over medium-low heat. When the onion is lightly browned, transfer it to a plate using a slotted spoon
- Add rice into oil in a pot and sauté for several minutes, until it becomes translucent, stirring constantly to avoid sticking or burning.
- Return the onions to the pot, stir in the wine, and continue stirring for approx. 1-2min until the alcohol smell has evaporated.
- Stir in the first ladle of stock.
- Add the chopped mushrooms to the rice, then continue adding the stock and stirring occasionally.
- As soon as the rice is al dente, turn off the heat, add ¾ of the grated cheese and then the cream and stir through.
- Serve hot, with the remaining grated cheese for sprinkling on top. Season with ground pepper and fine salt, to taste.
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