Ingredients
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200 g Porcini mushrooms
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200 g Rice
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3 tablespoons Olive Oil
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1 clove Garlic
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700 ml Vegetable stock
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100 ml White wine
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40 g Butter
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4 tablespoons Grated Parmesan cheese
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Salt to taste
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Pepper to taste
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Chopped parsley
Directions
For this Wild mushroom risotto, you will need porcini mushrooms. You can use them fresh or dried, and they are ideal for preparing soups, stews, and goulash. Below, find out how to prepare this simple and light meal.
1. Prepare the mushrooms
Clean the mushrooms and cut them into smaller pieces, and crush the garlic.
2. Cook
Heat olive oil, then add the garlic and cook for one minute. Add the sliced mushrooms and cook them briefly.
3. Add the rice
Add the rice, stir, and pour in the wine. As soon as the wine evaporates, add 2 ladles of warm vegetable stock. Let it cook over moderately high heat, stirring constantly.
When the rice absorbs all the liquid, pour in more warm vegetable stock. Season with salt and pepper to taste. After about 20 minutes, the rice should be cooked.
4. Serve
When the rice is cooked to your liking, remove from the heat and stir in butter and grated Parmesan. Mix well, divide into plates, and sprinkle with parsley.
