Porcini Risotto

19/09/2013 - Ingredients:

- 350 g Carnaroli rice "Principato di Lucedio"
- 200 g fresh porcini mushrooms
- 1 liter of bio-broth "well"
- 1 red garlic clove from Nubia
- Extra Virgin Olive Oil "Villa Magra Grand Cru - Frantoio Franci"
- 1 glass of white wine
- grated parmigiano
- Chopped parsley

Bring a liter of water to a boil and prepare the broth.
Put some olive oil in a pan and sauté the garlic in it. Add the rice and toast for a minute. Deglaze with the wine.
Add the cleaned and diced porcini mushrooms. Gradually add the broth and cook the rice for about 14 minutes until it is al dente.
Season with grated Parmigiano Reggiano and parsley. Let it rest for a minute before serving.

Recommended wine: chianti Classico Riserva Foho - Borgo Casa al Vento

Rode knoflook uit Nubia (qualità Fiorone)