Risotto ai funghi Porcini

 
Risotto ai funghi Porcini
 
Serves 4 to 6 
 
Ingredients
 
2 tablespoons extra virgin olive oil
1 clove garlic, chopped (optional) 
1 cup fresh porcini mushrooms, washed, dried, and thinly sliced 
6 cups chicken stock 
3 tablespoons butter 
1 small onion, finely chopped 
2 cups Carnaroli rice 
1 cup dry white wine 
3 tablespoons grated Parmesan cheese, plus more for serving 
Sprinkle of sparkling wine 
1 tablespoon minced flat-leaf parsley 
Salt and freshly ground black pepper to taste

 
1 Warm the olive oil in a small skillet over medium heat. Add the garlic and cook for 3 minutes. Add the mushrooms and sauté for 2 minutes, until softened but still firm.
2 Meanwhile, bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
3 Melt 2 tablespoons of the butter in a large, heavy saucepan over medium heat. Add the onion and cook, stirring constantly with a wooden spoon, until softened and translucent, about 3 minutes. Add half the sautéed mushrooms. 4 Then add the rice and cook, stirring, for about 3 minutes, until every grain is coated with butter. Then add the dry white wine and stir until absorbed.
(5) Add 1 cup of the stock and stir until the liquid is absorbed. Continue adding stock, about 12 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until the rice is just tender and creamy but still al dente, 15 to 20 minutes. You may have leftover stock.
(6) Remove the pan from the heat and stir in the remaining 1 tablespoon butter, the Parmesan cheese, and sparkling wine. Season with salt and pepper to taste. Let the risotto rest for a minute or two and serve topped with the remaining sautéed mushrooms, the parsley, and a sprinkle of
Parmesan cheese.
 
 From Tales of risottos Vegetable and Fruit Risottos 65