Porcini Mushroom Risotto
The king of Italian risottos: creamy carnaroli rice with fresh and dried porcini mushrooms, finished with butter and aged Parmesan.
Ingredients
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✓Arroz carnaroli320g
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✓Porcini secos30g
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✓Champiñones frescos200g
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✓Caldo de verduras1 litro
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✓Chalota1 unidad
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✓Ajo1 diente
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✓Vino blanco100ml
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✓Mantequilla60g
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✓Parmesano reggiano80g
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✓Sal y pimientaal gusto
Instructions
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1
Rehydrate dried porcini in hot water for 20 minutes.
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2
Finely chop shallot and garlic.
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3
Clean and slice fresh mushrooms.
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4
Sauté shallot and garlic in butter over low heat.
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5
Add rice and toast 2 minutes.
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6
Pour in white wine and let it evaporate.
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7
Add hot stock ladle by ladle.
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8
Add porcini halfway through cooking.
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9
Cook stirring constantly for 18 minutes.
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10
Off heat, add butter and parmesan. Rest 2 minutes.
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