Perfect option for a meat-free meal. Very tasty and “easy” to make. Funghi is so popular that I have found it in 20g packages in the herbs and spices section at a very reasonable price. Good for us, right mates?
For this recipe I used 20g of funghi which I washed well under running water and left to soak in 1 cup of boiling water for 30 minutes. After this time, I drained the funghi, strained the water from the sauce and mixed it with 1 liter of boiling water and 1 packet of meat broth. I left it on low heat next to the pan I used to prepare the risotto.
I sautéed 1 chopped onion in butter over low heat until it was very transparent. I added the funghi and a cup of arborio rice and mixed well. I added 100 ml of dry white wine and let it evaporate. I added a ladle of broth and stirred well (over low heat) until it was almost dry. Repeat this operation, ladle by ladle, until the rice is very soft.
*The amount of broth used may vary depending on the pan used and the stove.
* If you want, sprinkle some good parmesan, which goes well!
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