Porcini Mushrooms Risotto (Risotto ai funghi porcini)  

Ingredients for 4 persons
240 gr (8.46 oz) Carnaroli Rice
250 gr (8.81 oz) Porcini Mushrooms
80 gr (2.82 oz) Butter
2 Litres Vegetable Stock
2 Glasses Dry White Wine
2 Garlic Cloves
1 Cup Grated Parmesan Cheese
½ Onion Finely Sliced
Red Pepper Flakes
Rosemary Sprig
Fresh Chopped Parsley
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Porcini Mushrooms Risotto (Risotto ai funghi porcini)

Heat a frying pan and pour in the olive oil (1 tbs per person) add crushed garlic and rosemary sprig, a pinch of red pepper flakes
and Porcini mushrooms
Season with salt and let it cook for about 10 minutes
After a couple of minutes add a little white wine and let it cook over medium-low heat
Once your mushrooms are ready, prepare the rice
Heat a large frying pan over medium heat and add butter, pour in a little olive oil, add the onion and cook until softened
Remember to keep warm the stock over low heat
Now add the rice and cook for 2 minutes stirring constantly until well-coated and opaque
Pour in the white wine and let it reduce
At this point start adding the stock ladle by ladle allowing all the liquid to be absorbed before adding the next. (This is the cooking standard procedure for all kind of risotto)
Now it's time to add the mushrooms, the risotto will take about 15 minutes to fully cook
After 5 minutes remove the garlic and rosemary. continue cooking and stirring until the stock has almost totally evaporated
Once the rice is cooked al dente, add butter and grated parmesan, than turn off the heat and stir vigorously
Transfer your risotto to the serving plate and sprinkle with parsley before serving