For 2 servings:
-175 grs –
6.17 oz risotto carnaroli or vialone or arborio
20 grams – 0.7 oz dried porcini mushrooms.
20’ in a cup of low warm water, than use filtered water for the stock.
200 grams (5.5- 7 oz) fresh porcini cut into slices
-About 5dl – 30.51 cubic inch beef tea (or chicken stock, or the same amount of water, putting a bouillon cube directly into the rice)
- a small onion or half big onion chopped
- about 20 grs –
0.7 oz butter
- if you have a bone marrow, or 2 teaspoons vegetable oil
- half glass of dry white wine
- a handful freshly grated parmesan or grana padano
- freshly grounded black pepper
- eventually salt
- eventually 2-3 tablespoons of half-skimmed or normal cream (not sour cream)
- Italian salami for decoration – good to eat with
If my ingredients quantity conversion are not right with those you use, in this site you can convert the grams in your desired measure..
Rape cheese, prepare ingredients, filter the water of the mushrooms and put it in a little saucepan with the other water or the stock, let it almost boil.
From now, mix together very often all, it will take about 20 minutes..
Ad medium fire stir the onion with butter, bone marrow or oil, until soften, than add the dripped porcini and let it season for 2 minutes.
Add the rice and lightly toast it for a couple of minutes than join the white whine, it should evaporate quickly – see picture below.
Always stirring, join the broth cube or the stock, just a few each time adding some very often so the rice does not attach in the bottom of the pan.
If necessary lower the heat..
After about 15-20 minutes try it, eventually add some salt.
I love the rice being quite soften, some people love it “al dente”. Don’t forget that some kind of risotto could “overcook”
Take away the pan from fire, add few black pepper, a little of the cheese and, if you like it, the cream. Cover and let it rest for 5 minutes.
Mix again and serve with the cheese and some salami slices..
Buon appetito – enjoy it!!!