The stringy risotto with porcini mushrooms is a very good risotto, a autumn classic made even tastier by the addition of smoked provolaThe creaming with a stretched curd cheese makes this first course particularly delicious.
Ingrediants
- 360 g of carnaroli rice or vialone nano
- 1 liter of vegetable broth
- 250 g of porcini mushrooms
- 150 g of smoked provola
- 1 clove of garlic
- ½ glass of dry white wine
- butter
- salt
- pepper
The stringy risotto with porcini mushrooms, made with fresh mushrooms, is a very good first course. The recipe is very easy: a classic from autumn kitchen, made even tastier by the creaming with smoked provola, also excellent proposed to jump the next day.
The Risotto with mushrooms, in fact, it is a dish that always gathers great enthusiasm. Be it prepared with i fresh mushrooms or with dried mushrooms, with the suns porcini mushrooms or with i chanterelles or with a mixed forest. Among the recipes of the Spoon you will find many proposals: from the more traditional Risotto with dried porcini mushrooms to the interesting Risotto with mixed porcini mushrooms prepared with a champignon broth. Without forgetting the most authentic Risotto with mushrooms and sausage.
An equally tasty and perfect alternative for autumn and winter days? barley mushrooms, cheese and saffron.
OTHER TASTY RECIPES: Mushroom risotto with the Thermomix; Pumpkin and sausage risotto; Risotto with truffles
How to prepare: Stringy risotto with porcini mushrooms
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
20 min
- Portions
-
4
How to prepare: Stringy risotto with porcini mushrooms
Start preparing the stringy risotto with porcini mushrooms by cleaning the mushrooms. Brush them to remove dirt and any impurities, then wipe them with a clean cloth and cut them into small pieces. Melt a knob of butter in a saucepan and allow the garlic clove to flavor. Add the mushrooms.
Continue with the rice and toast it well, then blend with the wine. Gradually incorporate the boiling vegetable broth, as the rice absorbs it, taking care to stir constantly while constantly keeping the rice grains just under the broth’s surface. Continue like this for about 18-20 minutes.
When the rice is cooked, turn off the heat and stir in a generous knob of butter and plenty of pepper. Spread the smoked provola cheese cut into cubes of 1 cm per side in the rice, give only a stir (otherwise the cheese will roll into a ball) and let the stringy risotto with porcini rest for about 1 minute before serving.
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