Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Risotto with Porcini Mushrooms
Risotto with Porcini Mushrooms
(Risotto con Funghi Porcini)
 
 
Ingredients:
 
2 and 1/2 cups rice 
1/2 cup finely chopped white onion 
3 tbsp unsalted butter 
1 ounce dry porcini mushrooms 
About 6-7 cups vegetable broth 
1 cup red wine like Merlot 
1/2 cup freshly grated Italian Parmigiano cheese
2 tbsp chopped fresh Italian parsley 

Directions:

Place the mushrooms in lukewarm water and let them soak for about 20 minutes or until soft. 

When soft remove them and squeeze all the excess water out.
 
Then chop them into smaller pieces or leave them bigger according to your taste and set them aside. 

Filter the mushroom water to remove any grains of sand and set it aside. 

In a large non stick pan cook the onions in 2 tbsp butter until they're translucent being careful not to brown them. Add a little water if they get too dry. 

When the onions are ready add the rice, combine it well with the onions and butter and toast it for about 2-3 minutes at high heat.
 
Then add the mushrooms and mix in for a few seconds. 

Add 1 cup of wine and mix well until it evaporates. Use a good full bodied red wine like Merlot. 

Add the filtered water from the mushrooms and mix in well. 

Add about 2 cups vegetable broth and reduce the heat to medium. Mix it frequently. 

Continue adding broth in the same quantity mixing frequently.
 
Continue doing so until the rice is nearly cooked. This will take practice since every rice cooks differently. 

When the rice is almost cooked, it should be 15-20 minutes according to package directions, add 1 tbsp of butter, the parsley and the Parmigiano cheese.
 
Remove from the stove, cover the pan with the lid and let it stand for few minutes. 

Serve the rice accompanied with extra Parmigiano cheese for the topping. Serves 4 to 6. 

Note: This is one of many ways to make risotto. It should be creamy, not too dry and certainly not soupy. It may take a little practice to get it right, but once you do it is well worth the effort.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy