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1 cup of dry Porcini mushrooms
1 quart of hot water
1 quart of vegetable stock
2 cup of fresh Porcini or fresh frozen Porcini Mushrooms
4 each shallots
2 lb of Carnaroli rice
1 cup of white wine
2 cup of fresh grated Parmigiano Reggiano
1/2 cup of extra virgin olive oil


Soaked the dry porcini mushrooms in hot water for half hour, then strain it, keep the soaked water on site. Chopped fine the soaked mushrooms, in a large casserole warm it up with the olive oil add the fine chopped shallots, cook them until translucent, put the rice and start toast in it, seasoned with sea salt and ground black pepper, start adding the mushroom water and the vegetable stock,cook the rice until get "al dente"; in the mean time on side skillet sauteed the fresh sliced porcini mushrooms with a smash garlic cloves and fresh thyme leaves, seasoned with salt.( if frozen fresh porcini is used, just blanched them in hot water frozen then sliced frozen and sauteed them).Add the saute porcini into the risotto then at the last moment to serve stir in the extra virgin olive oil

Vino Nobile di Motepulciano

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