Risotto with porcini mushrooms


280 gr Carnaroli rice aged
2 tablespoons of extra virgin olive oil
200 ml of dry white wine
1.5 litres of vegetable stock
200 gr of cleaned porcini mushrooms
1 tablespoon of chopped garlic and shallot
chopped parsley


Toast the rice in oil, simmer with wine, add the chopped garlic and shallots and let the flavours blend. Add the chopped or sliced mushrooms, keeping approximately 1/3 of them aside.
Cover with the boiling stock and cook for 14-16 minutes.
Season with salt and pepper, sprinkle with chopped parsley. Serve the risotto and garnish with the remaining cooked and raw mushrooms.

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With the precious contribution of the Ricette e Racconti
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