Mushroom Risotto with Parmigiano Petals

Risotto ai funghi con petali di parmigiano

risotto with porcini mushrooms and parmigiano.JPG Thumbnail0

Ingredients - Serves 4-6

320g Carnaroli rice

150g Champignon mushrooms

100g Dried porcini mushrooms

100g Grated parmigiano

100g Parmigiano shavings

60g Butter for creaming

4 Tablespoons of extra virgin olive oil

1½ Litres of Vegetable Broth

2 Shallots, finely sliced

1 Glass of dry white wine

2 Tablespoons of milk


  • Place porcini mushrooms in a bowl and cover with tepid water and 2 tablespoons of milk and leave aside for about an hour.
  • Remove the water from the liquid with a slotted spoon, then strain the liquid and set aside for use in the risotto.
  • Slice the champignon mushrooms thinly and shred the porcini.
  • Sauté the shallots in the oil slowly over over a low heat until they become translucent.
  • Add the porcini and champignon mushrooms followed by the rice and stir.
  • Pour in the wine, increase the heat momentarily to cook off the alcohol, then return to a low heat.
  • Add the porcini juice and start adding the vegetable broth ladle by ladle for about 20 minutes until the rice is cooked.
  • Fold in the grated parmigiano and butter.
  • Sprinkle with the parmigiano shavings and serve immediately.





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