2 liters of chicken broth
60g dried mushroom type porcini or other preferred variety
1 tablespoon olive oil
6 tablespoons butter (90g)
1 medium onion, finely chopped (100g)
1 clove garlic, minced
7 sprigs fresh parsley, chopped
1/3 cup red wine (80ml)
2 cups uncooked rice of preference, type Arborio (400g)
1 teaspoon salt or to taste
1 pinch black pepper
1/4 cup grated Parmesan cheese (28g)
2 liters of chicken broth
60g dried mushroom type porcini or other preferred variety
1 tablespoon olive oil
6 tablespoons butter (90g)
1 medium onion, finely chopped (100g)
1 clove garlic, minced
7 sprigs fresh parsley, chopped
1/3 cup red wine (80ml)
2 cups uncooked rice of preference, type Arborio (400g)
1 teaspoon salt or to taste
1 pinch black pepper
1/4 cup grated Parmesan cheese (28g)
In a large saucepan, bring the chicken broth to a boil
In a small bowl, place the mushrooms and cover with warm water
Let it sit for 20 minutes
In a medium saucepan, heat the olive oil and 4 tablespoons butter over medium heat until melted
Add the onion, garlic, and parsley and cook until golden brown (about 12 minutes)
Add the red wine, reduce heat, and simmer with the saucepan uncovered until all the liquid has evaporated
Join the rice and cook for 2-3 minutes, stirring constantly
Add 1 cup of hot chicken broth and continue stirring
Add salt and black pepper
When the chicken broth has been fully incorporated into the rice, join the drained mushrooms and add another 1 cup of hot chicken broth without stopping to stir
As the rice starts to dry out, add more chicken broth, 1/2 cup at a time, until it's cooked and creamy but still al dente (about 25 minutes)
Remove from heat, add the remaining butter, Parmesan cheese, and mix well
Transfer to a serving dish and serve immediately
481 calories per serving
