RISOTTO WITH PORCINI MUSHROOMS
400g Fontana FORMIELLO Arborio Risotto Rice
½ cup of dried porcini mushrooms
Coppola Colline Salernitane PDO Extra Virgin Olive Oil
1 small onion
1 vegetable stock cube
80g Parmesan cheese, grated
• Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms and reserve liquid.
• Sauté chopped onion in a saucepan in half of butter until softened but not coloured. Add the rice, stirring it well in the butter until it becomes translucent. Stir in the mushrooms and continue cooking, adding the stock a little at a time until the rice is soft and tender, but the grains are still firm in the centre. Add salt to taste if necessary.
• Add the other half of butter, and parsley, blend the Parmesan cheese in, turn off the heat, cover, and let it rest for 2 minutes.