Autumn is here already and before you even have time to realize it you are right back into a busy semester. Don’t we all have those days where you just want to go home and stay in for the evening? If you ever feel like having a relaxed evening at home while still wanting to eat Italian food, why not try cooking something yourself? It might seem like a daunting process at first, but fear not! With a few ingredients and some simple instructions, you can prepare a tasty home cooked Italian meal for yourselves and even call your friends over to try some.
To keep up with the autumn traditions in the country, we suggest you try cooking risotto with funghi porcini. Risotto with funghi porcini is a well loved classic Italian dish, and we hope that you enjoy it as much as we do.
Cooking Time: 20 minutes
Ingredients (for 2 people)
- Italian risotto: 180g to 200g
- Porcini mushrooms (dried): 50g
- Vegetable broth: about 1 litre
- White Wine: ½ glass
- White onion: ½
- Garlic Clove: ½
- Extra Virgin Olive Oil
- Parsley (either fresh or dry)
- Parmigiano reggiano (grated)
Soak the porcini mushrooms in water before starting the cooking. Do not throw the water away, as it can be subsequently added to the risotto. In the meantime, prepare the vegetable broth and make sure that it is hot.
Then, in a saucepan heat a bit of oil and butter together. Finely chop the onion and garlic and sauté them for a few minutes until the onions are cooked. Drain the mushrooms from their liquid and squeeze them well. Chop into chunks and add them to the saucepan. Cook together for a few minutes with the sauce.
As soon as the mushrooms start becoming soft, add the rice to the pan. Let the rice cook in the sauce, use the white wine to mix all the ingredients together and stir well. Lower the heat slightly and add the vegetable broth to this mixture slowly when the risotto looks dry. Also, at this point add some of the water in which the mushrooms were soaked. This will help give an added flavor to the risotto. Make sure to keep mixing the rice and sauce together without keeping it still.
Once all the water is evaporated, turn off the heat. Add a little more butter and plenty of grated Parmigiano cheese and mix well together. Let it sit for a few minutes before garnishing it with finely chopped parsley and serving it.
We recommended to serve the risotto with white wine.