When I served on the board this risotto, after a first taste, I was asked if I had changed something in my usual recipe, because it felt more flavor, better. .. thought I had added some particular ingredient and could not understand what ... and the reason is that the recipe is always the same, there is no ingredient more, what has changed is the rice! In fact, I used the rice carnaroli Company Margara and to my pleasant surprise la differenza si sente eccome!! Questo riso dà un sapore delicato ed una spinta in più ai piatti!
Ingredienti per circa 5-6 persone :
600 gr di riso Carnaroli ( Margara )
40 gr di funghi porcini secchi
3 litri e mezzo di acqua
2 dadi ai funghi porcini
1 cipolla
sale
60 gr di burro
olio evo
un bicchiere di vino bianco
prezzemolo tritato
Procedimento:
Mettere a bagno i funghi porcini secchi per circa 30 minuti. Scolarli e tagliarli a pezzi.
Preparare un brodo con i tre litri e mezzo di acqua e i due dadi ai funghi porcini (deve essere sempre bollente you will need it for cooking rice and mushrooms).
put on the fire in a pan with butter and a little oil and fry the chopped onion, add mushrooms and salt, stir and cook the mushrooms occasionally adding a few ladles of hot broth. When the mushrooms are almost cooked (about 30 minutes), add the rice to soften a glass of white wine, stir occasionally and add boiling broth, while continuing to run with a wooden spoon until the cooking will be completed (about 16-18 minutes from boiling). Finally add the chopped parsley, turn off the heat and pleasure to serve with grated cheese.
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