Print recipe

Chaussée de Charleroi, 92
1060 Bruxelles
02 534 23 40
http://www.mmmmh.be
Risotto ai porcini
ingredients
50g de cèpes séchés, 350g de riz carnaroli, 1,5l de bouillon de viande, 50g de parmesan 24 mois, 30g de
beurre , 1 oignon, 1 bouquet de persil plat, 1 gousse d'ail, 15 cl de vin blanc,
Preparation
Soak the porcini in warm water until they are soft then carefully strain them. Finely chop the garlic and parsley and gently fry them in
some olive oil. Add the porcini and sauté for a few minutes. Add a ladle of stock and continue to cook for 2 minutes before putting
them to one side. In a heavy based pan, melt the butter and add the chopped Onion. When the onion is golden, add the rice and fry
for a few minutes until the rice grains have been coated. Gradually add the hot stock (add a little, leave it absorb and then add some
more?) Half way through the cooking (10/12 minutes), I add the mushroom mixture that I had put aside. When the risotto is almost
cooked (to test it I taste it!), I add a knob of butter and a handful of grated parmesan and gently stir them in (this process is called ?
mantecare'?). The result should be smooth but not liquid, creamy but not greasy ?..
comments
Notes :
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
..........................................................................................................
.........................