Risotto Ai Funghi Porcini (porcini Mushroom Risotto)

Scald the mushrooms with water and soak them a few hours before eating. Sauté the finely diced onion, carrot and celery in the oil. Braise the chopped mushrooms. Pour the soaking liquid filtered through a sieve. Salt and simmer for about 30 minutes.

Dice the onion very finely and sauté in 2 tbsp butter. Add the rice and cook with it. When all the grains of fat are shiny, pour the wine. Then gradually pour in the boiling broth in the ladle, stirring again and again so that the rice grains do not stick to the bottom of the pot. Then add the porcini mushrooms. Salt and cook for another 18 minutes.

When the rice grains are “al dente”, remove the saucepan from the hotplate, stir in the butter and Parmesan and add enough liquid to make the risotto smooth and creamy. Before serving, stir in the finely chopped parsley and serve with grated Parmesan on a warmed plate.