Ingredients:
1 medium white onion, minced, 2 cloves garlic, chopped, 10 tablespoons extra-virgin olive oil, 1 1/4 pound fresh porcini mushrooms, cleaned* and then sliced, 2 1/2 cups Carnaroli rice (Arborio can be substituted), 5 tablespoons dry white wine, 5 cups good quality beef broth, 1 tablespoon chopped fresh parsley, Salt and freshly ground black pepper, to taste, freshly grated Parmigiano Reggiano cheese.

Preparation:
1. Place the oil in a large and thick saucepan. Saute the onion and garlic in the oil over medium heat, stirring constantly with a wooden spoon.
2. Add the mushrooms and cook for 5 minutes, stirring all the while. Add the rice and stir until it is completely blended.
3. Pour in the wine and cook until it has completely evaporated. Add the broth a little at a time, making sure that each addition is completely absorbed before adding more.
4. When the rice is in the last few minutes of cooking, stir in the parsley, salt and pepper.
5. Serve hot, dusted with grated Parmigiano Reggiano.

* To clean mushrooms, rub with a brush or a sponge. Never place mushrooms under running water as the caps act like a sponge and soak up too much liquid.

–

back to Chianti Recipes