RISOTTO WITH “ MONTANINI ” PORCINO MUSHROOM CREAM
General rule for cooking risotto
Rice per serving : 70 g
Cooking time : 18-20 minutes
280 g CARNAROLI rice
140 g “ MONTANINI “ PORCINO MUSHROOM CREAM
600 g vegetable broth (water, half an onion or shallot or leek, celery rib with leaves, sprigs of parsley, carrot, coarse salt)
3 tablespoons extra virgin olive oil
1 tablespoon finely diced shallot or blond onion
½ glass dry white wine
50 g cold butter
75 g freshly grated Parmesan cheese
Bring broth to a simmer in a soup pot over medium-high heat. Reduce the heat so the broth remains steaming but is not simmering
Heat oil in a heavy bottom pan over medium-low heat. Add finely diced shallot (or onion) and cook, stirring occasionally, until softened, about 2 minutes.
Add rice and stir to coat
Stir a ladle of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed.
Stir in “MONTANINI” PORCINO MUSHROOM CREAM
Continue to cook on medium-low heat, adding broth in ladle increments stirring after each addition
When the risotto is cooked “ al dente” remove from heat add butter and freshly grated Parmesan cheese.
Cover with lid and let sit a few minutes
Stir again before serving
The final result should be the “ wave effect “ – “ all’onda “ which is the fashionably liquid texture for Italian risotto.