1 1/2 liters of vegetable broth
80g dried porcini mushrooms
6 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 onion cut into rings
2 cloves garlic, minced
200g Arborio rice
1/2 cup dry white wine
Salt and black pepper to taste
1/3 cup all-purpose white sauce (Béchamel)
3/4 cup grated Parmesan cheese
1 1/2 liters of vegetable broth
80g dried porcini mushrooms
6 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 onion cut into rings
2 cloves garlic, minced
200g Arborio rice
1/2 cup dry white wine
Salt and black pepper to taste
1/3 cup all-purpose white sauce (Béchamel)
3/4 cup grated Parmesan cheese
In a large pot, bring the vegetable broth to a boil
Add the mushroom and cook over low heat for 40 minutes
Remove the mushroom and reserve
Keep the broth at a simmer
In a separate large pot, melt 3 tablespoons of butter and add olive oil
Refine the onion and garlic over medium heat for 2 minutes, stirring constantly until they are soft
Add the rice and cook over high heat for 5 minutes
Add the wine and let it simmer for an additional 2 minutes or until the liquid has evaporated
Gradually add the broth to the pot, stirring continuously as the liquid is absorbed
Cook for 15 minutes or until the rice is al dente, adding more broth as needed
Add the reserved mushroom, season with salt and black pepper, and cook for an additional minute
Stir in the remaining butter and 1/2 cup grated Parmesan cheese
Mix well, cover, and let it rest for 2 minutes
Serve hot, garnished with the remaining Parmesan cheese and accompanied by salmon.
