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Step 1 First clean the fresh porcini mushrooms. Scrape the stem and carefully trim the dirty bits off the base of the stem with a small knife.
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Pastry brush
- Kitchen towel
- Saute pan
- Saucepan
- Stove
- Wooden spoon
- Ladle
- Grater
- Pepper mill
- Serving bowl
- Plate
Ingredients
- Divella superfine arborio rice, 280 g
- 3 or 4 fresh, firm porcini mushrooms
- 1 shallot
- 1/2 glass of white wine
- Broth (meat or vegetable), 150 cl
- Butter, 50 cl
- Parmesan cheese, 100 g
- 1 sprig of parsley
- Divella EVO oil, to taste
- Salt, to taste
- Pepper, to taste
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