Porcini Mushroom Risotto With Parmesan Shavings (My Family Recipe) Recipe by rosso rubinian
Cooking Instructions 40 min 1 Place a pot with 3 cups water (700 ml) on the stove. Roughly chop the onion, celery stalk, carrot, and zucchini. Add them to the water along with the bay leaf to make the broth. 2 Prepare the porcini mushrooms. Place them in a bowl with hot water and soak for a few minutes until softened. 3 Toast the rice in a pot. 4 In another pot with a lid, add olive oil to the bottom. Finely chop the shallot and sauté it with a pinch of salt. Add the drained mushrooms, then add the rice and stir to combine. Pour in the white wine to deglaze. 5 Once the wine has evaporated, add 2 cups (500 ml) of the vegetable broth to cover the rice. Cover with a lid and cook for the time indicated on the rice package (for me, 16–18 minutes). I rarely stir the rice until near the end of cooking. 6 Keep the broth warm and add more to the rice as needed. 7 At the end of cooking, add the butter and let the risotto rest for a few minutes off the heat. Stir in grated Parmesan cheese. Adjust salt if needed. 8 Plate the risotto and top with Parmesan shavings. Serve hot. 9 For plating, I used a 3.5-inch (9 cm) round mold. 1 Place a pot with 3 cups water (700 ml) on the stove. Roughly chop the onion, celery stalk, carrot, and zucchini. Add them to the water along with the bay leaf to make the broth. 1 Place a pot with 3 cups water (700 ml) on the stove. Roughly chop the onion, celery stalk, carrot, and zucchini. Add them to the water along with the bay leaf to make the broth. 2 Prepare the porcini mushrooms. Place them in a bowl with hot water and soak for a few minutes until softened. 2 Prepare the porcini mushrooms. Place them in a bowl with hot water and soak for a few minutes until softened. 3 Toast the rice in a pot. 3 Toast the rice in a pot. 4 In another pot with a lid, add olive oil to the bottom. Finely chop the shallot and sauté it with a pinch of salt. Add the drained mushrooms, then add the rice and stir to combine. Pour in the white wine to deglaze. 4 In another pot with a lid, add olive oil to the bottom. Finely chop the shallot and sauté it with a pinch of salt. Add the drained mushrooms, then add the rice and stir to combine. Pour in the white wine to deglaze. 5 Once the wine has evaporated, add 2 cups (500 ml) of the vegetable broth to cover the rice. Cover with a lid and cook for the time indicated on the rice package (for me, 16–18 minutes). I rarely stir the rice until near the end of cooking. 5 Once the wine has evaporated, add 2 cups (500 ml) of the vegetable broth to cover the rice. Cover with a lid and cook for the time indicated on the rice package (for me, 16–18 minutes). I rarely stir the rice until near the end of cooking. 6 Keep the broth warm and add more to the rice as needed. 6 Keep the broth warm and add more to the rice as needed. 7 At the end of cooking, add the butter and let the risotto rest for a few minutes off the heat. Stir in grated Parmesan cheese. Adjust salt if needed. 7 At the end of cooking, add the butter and let the risotto rest for a few minutes off the heat. Stir in grated Parmesan cheese. Adjust salt if needed. 8 Plate the risotto and top with Parmesan shavings. Serve hot. 8 Plate the risotto and top with Parmesan shavings. Serve hot. 9 For plating, I used a 3.5-inch (9 cm) round mold. 9 For plating, I used a 3.5-inch (9 cm) round mold. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 My Beef Stew No-Bake Cheesecake Ninja foodie/ IP Buffalo Chicken Sliders Baked/tawa pomfret Spicy sweet potato corn chowder My Beef Stew No-Bake Cheesecake Ninja foodie/ IP Buffalo Chicken Sliders Baked/tawa pomfret Spicy sweet potato corn chowder Sardines Palappam /Vellayappam Kerala style Bedmi Puri Chicken biryani in pressure cooker Chapli kabab burger Bitter gourd in tamarind gravy Paratha Pizza Mix veggies uttapam Mini uttapam Vegetables stir fry with tamarind ginger chutney Triple S (salmon, sweet potato, salads) Sardines Palappam /Vellayappam Kerala style Bedmi Puri Chicken biryani in pressure cooker Chapli kabab burger Bitter gourd in tamarind gravy Paratha Pizza Mix veggies uttapam Mini uttapam Vegetables stir fry with tamarind ginger chutney Triple S (salmon, sweet potato, salads)