Dried porcini mushroom risotto
Prepare the dried porcini mushrooms following the cooking instructions, then drain them, squeeze them dry and chop them roughly.
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Cooking tools:
- Kitchen scale
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- Cutting board
- Chef's knife
- Ladle
- Wooden spoon
- Colander
- Mixing bowl
- Saucepan
- Serving bowl
Ingredients
- 400 g Carnaroli rice
- 50 g dried porcini mushrooms
- 50 g butter
- 1 medium onion or shallot, finely chopped
- a splash of dry white wine
- 1 liter vegetable broth
- 50 g Parmesan cheese, grated
- freshly chopped parsley (or herb of your choice)
- salt
- pepper
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