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Risotto con porcini

Ingredients 10
Servings 8


  • 250
    fresh porcini or fresh black mushrooms, thinly sliced
  • 45
    olive oil
  • salt and milled black pepper to taste
  • 1
    clove garlic, crushed
  • 65
    finely chopped flat-leaf parsley
  • 375
    risotto rice
  • 125
    dry white wine
  • 2
    chicken stock
  • 15
  • 170
    freshly grated Parmesan cheese


Brush mushrooms and wipe with a damp paper towel. In a heavy-based saucepan, heat oil over moderate heat. Add mushrooms and cook until golden, 6 to 7 minutes. Season and set aside. Heat a little oil in a large saucepan, add garlic and parsley and cook for 1 minute, stirring. Add rice and wine, stir and cook for 1 minute. Increase heat to medium high, add 125 ml (1/2 cup) simmering stock and cook, stirring constantly, until stock is absorbed. Repeat until rice is creamy and tender, with each grain separate, 20 to 30 minutes. Remove from stove, stir in butter and Parmesan cheese, taste and season. Stirring vigorously, gradually add remaining stock. Shape into rounds using an oiled scone cutter, place on a baking sheet and bake at 180 ºC for 5 to 8 minutes. Remove, slip onto a platter and serve immediately.


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