Ingredients
Porcini mushrooms
- 600 g of porcini mushrooms
- 30 g butter
- 1 garlic clove
The risotto
- 250 g carnaroli rice
- 1/2 white onion
- 1.4 l of chicken broth
- 30 g butter
- 60 g grated parmesan
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Fresh herbs (Aneth chives type…)
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Olive oil
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Salt and mill pepper
Preparation
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Prepare the porcini mushrooms. Clean them carefully to remove the earth, put 4 rooms on the side then cut the rest in 1 cm cubes.
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Speak the porcini cubes with olive oil then reserve them.
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Cut the remaining 4 porcini mushrooms in brunoise and stove them in butter with the peeled and minced garlic clove.
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Prepare the risotto. Peel and chop the onion, sweat with a little olive oil.
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Pour the rice, brown for 2 minutes then add a little hot chicken broth with a ladle. Cook by mixing and incorporating the broth as the rice absorbs it, for about 17 minutes.
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Add the brunoise of porcini mushrooms for 5 minutes before the end of cooking, then, 2 minutes before, the butter.
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Place the rice on hollow plates, add the pan -fried porcini mushrooms, parmesan and sprinkle with chopped fresh herbs. Rectify the seasoning in salt and pepper if necessary. Enjoy.