Italian Mushroom Risotto

Preparation time: 20 minutes to prepare dried mushrooms + 20 minutes preparation time.
Serves 4 people.

Autumn has hit the town and what's one of the things about autumn? Mushrooms! Well, Risotto with mushrooms: an Italian classic. As many "Italian classics" is often misinterpreted and screwed with any possible creamy sauce: creme fraiche, fresh cream, creamy cream, cream.

It's true, this risotto requires some patience, but oh so worth it! It's a quite light, simple and vegetarian recipe that will astonish any guest coming home for dinner or lunch without any notice. It should not be too dry, nor too watery: it should be as it should be, as the wise man would say.

Let's start with the recipe!

• 400 gr. Dried Mushrooms
• 400 gr. Risotto (Arborio)
• 1/2 onion
• 2 cloves of garlic
• 4 tablespoons olive oil
• 40 gr. butter
• 2 tablespoon chopped parsley
• salt&pepper
• grated Parmigiano...a lot of Parmigiano
• 2 vegetable stocks melted in 1 lt. of hot water
• a glass of white wine

Soak the porcini mushrooms in hot water for 10 minutes, then drain well (remember to keep the water!). Prepare 1 lt. broth with the vegetable stocks and keep it warm.

Heat the oil in a large, heavy based saucepan and add the garlic. Fry over a gentle heat for 2-3 minutes, until softened. Remove the garlic, add the previously chopped mushrooms and fry for a further 2-3 minutes, until browned. Add salt and pepper, and a bunch of chopped parsley. Drain the mushrooms and keep the oil aside!

Put butter and chopped onion in another saucepan over low heat; once the butter is melted add the rice and toast it and stir it with a wooden spoon. Add the wine and let it evaporate. 

When the rice starts sticking to the pan, pour over a cup of mushrooms water and a cup of broth. Let the rice absorb the liquid and repeat the operation until the rice is cooked.

Remember: never stop to stir the rice, which you don't want to overcook: it has to crunch a little bit.

When ready, add the drained mushroom into the risotto and stir well. Remove from the heat and keep stirring, adding the previously stocked mushrooms oil and grated parmesan. Spread with remaining parsley.

Some people use to add butter in the end: mushrooms oil is healthier and tastier!

Serve immediately...

... and see heaven!