The secret of delicious risotto is in choosing the right rice and the way it is cooked. Italians say that rice should be tough inside and boiled at the edges. At the same time, before cooking, the rice is not washed, but immediately fried in a mixture of oils. Just like that.
Ingredients
- Porcini mushrooms - 140 g
- Vegetable broth - 1 l
- Fig (for risotto) – 180 g
- Butter - 60 g
- Olive oil - 10 ml
- Garlic - 2 teeth
- Parsley - 30 g
- Wine (dry white) – 100 ml
- Parmesan - 20 g
- Salt - to taste
Step-by-step cooking recipe
Finely chop the parsley and garlic.
Wash the porcini mushrooms well, clean the caps, chop the large mushrooms.
In a hot frying pan, mix butter and olive oil, add dry rice for risotto and white wine, mix and leave to evaporate.
When the wine has evaporated a little, add mushrooms, chopped garlic and herbs to the rice, mix well.
In small portions, gradually add the broth, add salt to taste.
When the broth has evaporated, add a little butter and grated parmesan to the finished dish.
