Risotto with porcini mushrooms

Procedure

Risotto with mushrooms

Look carefully VIDEO RECIPE STEP BY STEP before you begin. To prepare the risotto with mushrooms must first clean the mushrooms: remove the bottom of the stem and scrape with a soft brush top. Chanterelle mushrooms and rub with a soft cloth dampened. Cut the porcini and chanterelle mushrooms in pieces, leave the smaller and make others whole pieces of poplar. Set aside some small pieces of stem and mushrooms to prepare the broth.

For the Mushroom broth: put in a pot one and a half liters of cold water, Add the mushroom stems and pieces set aside, then peeled carrot and celery, a little parsley (stems including) and shallot. Bring to a boil and cook for 30 minutes.

While the broth is cooking, them mushrooms: Finely chop the parsley, put in a pan a little extra virgin olive oil and the poached clove of garlic. Brown the garlic over low heat until golden brown and remove it, then add the mushrooms. Sauté over high heat for 2 minutes, Add half of the chopped parsley, season with salt and remove from heat.

For the risotto: toast the rice in a pan bottom and largo, preferably copper, over a low heat and fat-free. Stir occasionally. After 2 minutes, Deglaze with white wine. When the alcohol has evaporated, begin cooking the risotto mushroom cones slowly adding the mushroom broth. Season the risotto with mushrooms and continue adding broth until it is almost cooked (It will take about 15 minutes). Add the mushrooms and chopped parsley you have put aside. Turn off the heat and stir the rice with the butter, possibly adding a little more broth to create a perfect handling. Combine the Parmesan cheese and mix. Let it sit for a minute risotto.

Serve the risotto with mushrooms in individual bowls, garnish the plate with a little finely chopped parsley and freshly ground black pepper. Bon appétit!