It’s Sunday and tradition demands that in my house, perhaps due to my Piedmontese origins, that we make risotto !! Making a good risotto is an art, it takes patience; you need to prepare the broth slowly and this task we have entrusted to grandfather (89 years old) as he does it better than anyone, a broth made not only of mixed meat but also vegetables, carrots, onions, celery and even potatoes ………. that he prepares in the early morning …… maybe Sunday is the day that he gets up even earlier than other days in order to prepare the stock.
Quantities for 4 portions
- 350g Carnaroli rice
- 75g dried porcini mushrooms
- 2l broth
- 1 glass white wine
- Extra Virgin Olive Oil
- “Reggiano” Parmesan cheese
Soak the mushrooms in lukewarm water for at least a couple of hours.
Toast the diced onion well in a little oil, add the finely chopped soaked mushrooms, when it has dried out put in the rice and mix well for a couple of minutes. Add the white wine and when evaporated add little by little the boiling broth.
Finish cooking with a thickening of butter, the pamesan and chopped parsley and a generous grinding of black pepper. Leave to rest for at least 3 minutes and serve.