Risotto ai Funghi Porcini

Cook the onion and garlic in olive oil and butter in a saucepan until softened.

Ingredients

1 piece of Onion

2 cloves of Garlic

15 mL of Olive Oil

15 mL of Butter

Equipment

Saucepan

Wooden Spoon

Add the Arborio rice and porcini, toast for a minute, then pour in the white wine and stir until absorbed.

Ingredients

350 mL of Arborio Rice

Dried Porcini Mushrooms

120 mL of White Wine

Equipment

Saucepan

Wooden Spoon

Add warm vegetable broth a ladle at a time, stirring often and waiting for each addition to absorb before adding more.

Ingredients

950 mL of Vegetable Broth

Equipment

Saucepan

Wooden Spoon

Finish with Parmesan, season with salt and black pepper, and serve while creamy.

Ingredients

120 mL of Parmesan Cheese

5 mL of Salt

5 mL of White Pepper

Equipment

Saucepan