Stock
4 liters of water
100g dried porcini mushrooms
2 stock cubes of vegetable broth
Rice
2 cups of arborio rice
1 1/2 cups of Prosecco
2 tablespoons of butter
200g grated Parmesan cheese
Small finely chopped onion
Stock
4 liters of water
100g dried porcini mushrooms
2 stock cubes of vegetable broth
Rice
2 cups of arborio rice
1 1/2 cups of Prosecco
2 tablespoons of butter
200g grated Parmesan cheese
Small finely chopped onion
Stock
In a large pot, bring the water to a boil, add the stock cubes and stir until dissolved
Add the porcini mushrooms and let them hydrate for 10 minutes
Rice
1
In another pot, melt half of the butter over high heat and add the onion
Caramelize until the onion is soft
2
Add the rice without rinsing and stir well
Fry for three minutes
Add the Prosecco, stir, and let it evaporate
3
Add the porcini mushroom stock to the rice, adding it gradually, and cook for 20 minutes or until the rice is al dente
Remove from heat and add the remaining butter and Parmesan cheese
Stir and serve immediately with the remaining Parmesan cheese
