This is not a traditional risotto because I didn’t want to gorge myself on butter and also because I used regular rice (the best ones are arborio or carnaroli). Even so, my friend, it was one of the tastiest things I’ve eaten in a long time!
Makes 4 portions of those from a “fancy” restaurant or 2 portions of those we eat at home, manja? If you play with the recipe:
- 2 cups of ready-made rice
- 40g of dried mushrooms
- 100 ml dry white wine
- 1 saucer (flat) of very lean bacon, chopped
- 3 spoons of grated parmesan
- 3 tablespoons of cream (replace with ricotta cream)
- ½ finely chopped onion
- 1 envelope of powdered meat broth (or for those who are more gifted, 200ml of homemade broth).
- 1 spoon of butter
Wash the mushrooms well under running water. Boil 200 ml of water and add to the cleaned mushrooms to hydrate them (leave to soak for 15 minutes).
Drain them and cut into thin strips, but reserve 1 cup of the mushroom hydration water and dissolve the meat broth in it.
Heat the butter and add the bacon, then add the finely chopped onion. Add the mushrooms, sauté for a few minutes and add the white wine. Once the wine has evaporated, add half of the funghi water with the meat broth and let it reduce by half, add the finished rice and leave the pan uncovered until almost all the water has dried. Add the remaining water according to your needs and taste to make it more or less moist. Season it (if necessary) in your own way, I just added white pepper and a little nutmeg. When you think it’s done, add the cream and parmesan.
Decorate with parsley and grated parmesan.
This guy is the funghi hydrating in water:
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