Mushroom Risotto
Ingredients: porcini mushrooms, extra virgin olive oil, salt, parsley, carnaroli rice · 45 min cook time · 410kcal · ₩16,350
Ingredients
to taste porcini mushrooms, 3tbsp extra virgin olive oil, to taste salt, to taste parsley, to taste carnaroli rice, to taste onion, 0.5cup wine, 1L vegetable stock
Instructions
1. Put about 3 tablespoons of extra virgin olive oil in a small nonstick pan and gently cook the porcini mushrooms with a little bit of salt and half of the parsley for about 15 minutes, stirring every 5 minutes.
2. To cook the rice, add extra virgin olive oil in a pan, then add the onion and cook gently on a medium-low heat for about 10 minutes.
3. Add the carnaroli rice and toast it for about 3-4 minutes while stirring.
4. Add half a glass of wine and start counting the cooking time (e.g. 18 minutes).
5. As the wine evaporates, continuously add vegetable stock a little bit at a time, keeping the rice moist and stirring regularly from bottom to top.
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