RISOTTO WITH PORCINI MUSHROOMS

Risotto ai porcini

Fresh the mushrooms correctly, reducing the soil and wiping
Them with a moist material. Cut them thinly.
11 oz. (300 g) porcini mushrooms
1 1/2 tbsp. (20 ml) far more-virgin
Olive oil
1 clove garlic
Salt to taste
1 tbsp. (4 g) chopped fresh parsley
1/2 adhere (60 g) unsalted butter
2 oz. (50 g) onion (about 1 little),
Chopped
1 1/2 cups (300 g) Carnaroli rice
6 1/3 cups (1 1/2 l) beef broth
3/4 cup furthermore 1 tbsp. (80 g) grated
Parmigiano Reggiano cheese

Warm the oil in a hefty skillet and brown the garlic. Remove the
Garlic, add the mushrooms (scheduling some for garnish), and
Sauté until browned nevertheless nonetheless corporation. Period with salt and parsley.
Soften 4 teaspoons (20 g) of the butter in a saucepan and sauté
The onion until translucent. add the rice and cook right up until toasted,
Stirring to coat with the butter. Slowly but surely add the broth, 1/2 cup
(250 ml) at a period, stirring typically and introducing added as it becomes
Absorbed. add the mushrooms and stir to mix. Move forward
Cooking right up until all the broth includes been absorbed and the rice is
Al dente. Remove it to the warm and mixture in the remaining still-
Ter and the Parmigiano. Garnish with the reserved mushrooms
And serve.