Risotto with mushrooms

Risotto is one of the emblematic recipes of the Italian cuisine and there are some tips for its preparation I want to share with you.  There are only two types of rice suitable for risotto- Arborio and Carnaroli and you should use broth for its cooking as a rule. The secret of good risotto lies in the way of adding the broth and its good absorption.

In the original Italian recipe the cooking time after adding rice would take 15-18 minutes to be al dente (slightly crude), but if you prefer a well boiled  rice leave it for 20-25 minutes.

200 g - Arborio rice
300g - porcini or other mushrooms
1 - onion chopped
200 ml. - White wine
800 ml. - Vegetable broth
100 ml. - Cream
100 g - butter
60g - parmesan
black pepper

Heat the broth in advance, because it should be the same temperature as the rice is when you add it.
Melt 2/3 of the butter in a large saucepan, add the onion and saute until the onion is softened and becomes transparent. Add the rice and fry for about 3 - 4 minutes . Now is the time to add the wine, let it  boil until the liquid is reduced.
One of the tips for a good risotto is in the way of adding the broth. This should be done gradually, pour broth just to cover the rice and stir until the liquid is reduced. Then add the rest of the broth as you cook gently and do not allow it to burn. Add the sliced mushrooms (if using dried porcini, soak them for 10 minutes before use). Note that the mushrooms will add liquid to the risotto during its  preparation. Add the cream after the mushrooms are cooked and stir for a couple of minutes until absorbed. Once the risotto is ready remove the pan from the heat and add grated Parmesan and the remaining butter. Cover the dish and set aside so as its ingredients are well mixed. Enjoy!

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