Risotto Ai Porcini (porcini Risotto)


60 ml of Levante extra-virgin olive oil, 1 medium onion, cut into 1/4-inch dice, 450 grams of Dragoni Arborio rice, 15 grams) Manzoni dried porcini broken into pieces with your hands, 120 ml white wine, 850 ml of chicken stock, 225 grams of Manzoni Porcini Mushrooms 1st Quality Frozen thinly sliced, 4 tablespoons unsalted butter (optional) 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling.


In a 12 to 14-inch skillet, heat the Levante extra-virgin olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add the dried porcini. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Just before adding the last 4 to 6-ounces of stock add the freshly sliced porcini. Cook until the rice is tender and creamy and yet still a little al dente, for about 15 minutes.

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