Risotto with porcini mushrooms

Risotto with porcini mushrooms


First course


About 20/25 minutes

Prodotto consigliato


  1. In a large saucepan, sauté the onion with olive oil;
  2. When the onion is lightly browned (not too much) add the rice and let it toast for about 2 minutes (to understand if the rice is toasted, to the touch it must be warm enough not to be able to hold it in hand);
  3. At this point blend with white wine (before the next step make sure that the wine is completely evaporated otherwise your risotto will take on the flavor of wine and not porcino);
  4. Once the wine has evaporated, wet the rice with a ladle of broth and cook slowly over moderate heat, adding the broth when needed.
  5. Five minutes before the rice ends its cooking add the Porcini Nova Funghi, keeping aside 2 tablespoons that will serve to garnish the 4 dishes of risotto.
  6. When cooked, turn off the heat, add the grated Parmesan cheese, and if you want to like a knob of butter, stir everything and let it rest a few seconds.
  7. At this point, divide the risotto into 4 dishes, garnish the top of each of them with the mushrooms kept aside and serve immediately bringing to the table another grated parmesan cheese so that the diners, if they wish, can serve themselves.
Enjoy the meal!

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