Risotto with Porcini and Leeks

Risotto with Porcini and Leeks

• The Mediterranean taste of Italy, a fantastic risotto with porcini that is made very simply and ready in less than 35 minutes. Follow the recipe and enjoy every bite!

Ingredients: simple, total time: 40 min, 2 serving

• 2 Tablespoons of olive oil

• 1/2 stalk of leek / finely chopped

• 30 g of butter

• 1 teaspoon of hot crushed pepper or chopped fresh hot pepper

• 70 g Porcini mushrooms+ 150 ml water

• little salt and pepper to taste

• 200 g rice Arborio

• 2 ladles of broth/ 1 soup cube +200 ml water

• 100 ml of white wine

• 1 Tablespoon fresh parsley/finely chopped

• 2-3 Tablespoon Parmesan grated

Risotto with Porcini and Leeks

Preparation:

1. Prepare all ingredients as described above.

2. Take porcini mushrooms and soak them in water and let them sit for 30 minutes in a bowl.

3. After the given time, strain, and squeeze to get the water out of them. Do not throw away the liquid from the porcini mushrooms.

4. Take 1 cube of soup and heat it with 200 ml of water on a slightly moderate heat.

5. During this time, take a small pan and put a little olive oil, when it is heated, add chopped leeks. Simmer and stir until soft, then add the drained porcini, simmer for about 2 minutes and turn off the heat.

6. Pour olive oil into a deep and large frying pan. Fry the rice for 3 minutes, stirring constantly so that it does not burn. Then add the leeks, porcini and stir, pour over the white wine and wait for the alcohol to evaporate. Then add half the broth, the liquid from porcini and crushed hot pepper, cook on slightly moderate heat for about 10 minutes. Season them with salt and pepper to taste After 10 minutes, add the second half of the broth and cook for another 10–15 minutes, until the rice is soft. 5 minutes, towards the end add butter, chopped parsley and mix well, cook for about 2 minutes, at the end stir in Parmesan and turn off the heat and serve in deep plates.

7. Garnish with some parsley and Parmesan grated cheese. Buon appetito!

NOTE: Be careful not to overcook the rice because real Italian risotto is cooked less than regular rice, we say it here al dente!

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