The secrets to preparing a good risotto are the choice of the rice variety, the way to add the broth and the final shortening with the mixture of butter and Parmesan cheese. Typical rice dishes for risotto are carnaroli or arborio, which have a high capacity for liquid absorption and are creamy, but on the inside, slightly al dente.
For 4 people
- Arborio or Carnaroli rice300 g
- Dehydrated boletus100 g
- Water to hydrate the boletus or vegetable broth1.5 l
- Parmesan Cheese75
- 100 g onion
- 50 ml white wine
How to make boletus risotto
- Total time30 m
- Elaboration10 m
- 20 m cooking
Chop the onion in brunoise, and soak the dried boletus. If they are fresh, we cut them into medium pieces. We prepare the other ingredients to have them on hand. Pocha the onion over medium heat and when it is transparent, add the rehydrated and drained boletus, keeping the water from hydrating.
Sauté lightly and add the rice and wine, stirring until the liquid evaporates, leaving its aroma in the rice. Meanwhile, we put the water to rehydrate the mushrooms and / or the vegetable stock to boil in a separate saucepan, so that later we can add it to the hot rice, avoiding cutting its cooking.
When the wine has evaporated, we add the broth Carcillo to call so that it is never drowned with much broth nor does it get to absorb it is dry. You have to add and stir during the 18 minutes of cooking, testing until you are ready. Normally, you have to add half a liter for every 100 g of rice although it is an approximate amount.
We finish with the butter of our boletus risotto, adding the butter and parmesan, stirring vigorously for one or two minutes until integrating the flavors and giving the risotto a creamy texture.
With what to accompany the boletus risotto
This recipe for boletus risotto is perfect for starters if you serve a small amount or a single dish voucher if you make it with the indicated amounts. In that case, we recommend serving it with a dessert like this pear pie and lemon cream to top off the delicious menu.