Risotto ai Funghi
by Mario Novati
INGREDIENTS: 30 gr. / one-ounce packet dried porcini mushrooms 1/2 of a small onion, finely sliced Butter,as needed 350 gr. / 1 1/2 cups rice: Vialone Nano 120 ml. / ½ cup dry white wine, warmed in a pan on the stove Freshly grated Parmigiano Reggiano cheese as needed, The water the mushrooms were soaked in, strained, Lt. 1 / 1 quart (more or less) of simmering beef broth, A bunch of parsley, minced
Steep the porcini in a cup of boiling water for 20 minutes, then strained and keep the liquid on the side.
Meanwhile, chopped the onion finely and sauté it in butter.
When it's lightly browned remove it to a plate with a slotted spoon and stir the rice into the drippings in the saucepot adding more butter if needed.
Sauté the rice for several minutes, until it becomes translucent, stirring constantly.
Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely.
Then stir in a first ladle of liquid and while it's absorbing, chop the mushrooms and strain the liquid they soaked in, which can contain sand.
Add the mushrooms and their liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally.
About five minutes before the rice is done, check seasoning.
As soon as the rice is al dente, turn off the heat, stir in the butter, cheese, a little bit of ground pepper, the parsley, and cover the risotto for two minutes.
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