This risotto is a staple dish in our kitchen. It's one of the few vegetarian dishes in which we don't miss meat!
- 20 g dried porcini
- 1 ltr chicken bouillon
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, chopped finely
- 2 garlic cloves, minced
- 375 g Arborio rice
- 250 g mushrooms, sliced. I use brown mushrooms
- pinch of nutmeg
- 45 g Parmesan cheese, grated
- 3 tbsp parsley, chopped
- Place the dried porcini in a pan with 500 ml water.
- Simmer for 30 mins.
- Take the procini out of the water and cut in small pieces.
- Warm up the bouillon.
- In a pan with a thick bottom, heat the olive oil and butter.
- Cook the onion and garlic.
- Add the rice and continue cooking on low fire.
- Mix well.
- Add the mushrooms and nutmeg to the pan.
- Mix for 1-2 minutes.
- Add the porcini and their liquid and cook on high fire until the liquid is absorbed.
- Start adding slowly the bouillon one ladle spoon at a time.
- Wait until the liquid is absorbed before adding more liquid.
- This process should take around 20 minutes. you don't always need all the bouillon and it could be the case that you need a bit more.
- Once the rice is al dente remove from fire, add the cheese and parsley.
- Mix well and serve directly.
Recipe Origin: Smakelijk Italië cook book by Sophie Braimbridge and Jo Glynn.