Italianby Wikibooks Cookbook

Risotto ai Funghi

Ingredients

250 g arborio, vialone nano, or carnaroli risotto rice
25 g salted butter
1 small (150 g) white onion, finely chopped
1 large clove garlic, minced
½ litre chicken stock
200 g fresh porcini mushrooms,or about 50 g dried
1 small bunch of flat-leaved parsley
1 cup white, dry wine
100 g freshly grated Parmesan Reggiano cheese

Steps

0 of 11 done

Notes

* A good indication is a large cupful of rice per person, although that makes two cupfuls of cooked rice, which is a lot of rice to eat without adding mushrooms, onion, cheese and a nibble of salad! * Dried porcini mushrooms are almost better than fresh, as they flavour the water they are being reconstituted in with a wonderful mushroom flavour which adds to the taste! * People have differing view

Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA

Source: Wikibooks Cookbook