Risotto ai Funghi Porcini
Risotto ai Funghi Porcini The art of a perfect risotto is in the art of toasting the rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cooking-vacations.com.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Grater
- Ladle
- Wooden spoon
- Plate
- Mixing bowl
- Saucepan
- Stove
Ingredients
- 200 g Fresh Procini Mushrooms
- 1 l Chicken Broth or good vegetable stock
- 45 g unsalted butter
- 3 tbsp Extra Virgin Olive Oil
- 2 large cloves of garlic
- 1 onion
- 425 g Arborio rice
- 125 ml dry white rice
- Salt
- 20 g freshly grated Parmesan
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