Risotto with Porcini mushrooms
First course
ready in: 20 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
200gr clean Porcini mushrooms,
320gr Arborio rice
1 onion,
50gr butter,
¼ Ecodose of white wine,
2 Ecodoses of vegetable stock,
5 chopped parsley sprigs,
Black pepper,
30gr Parmigiano.
PREPARATION
1 Cut the mushrooms into even, small pieces and set them aside. Finely slice the onion. Put the butter in the open cooker and melt it on medium heat, then sauté the onion for 1 minute.
2 Add the rice and stir well. Pour the wine and turn up the heat to evaporate it, then add the mushrooms, stir and cover with the 2 Ecodoses of stock.
3 Close the cooker and put on high heat. Cook for 10 minutes after the hiss.
4 Let the steam vent gradually, open the cooker and add the Parmigiano and parsley. Add a little pepper, mix well and serve hot.
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