60g of dry mushrooms (funghi secchi)
2 cups of water (480ml)
4 chicken broth tablets dissolved in 8 cups of boiling water (1.9 liters)
1 tablespoon of olive oil
6 tablespoons of butter
1 medium onion (100g) chopped
1 clove of garlic minced
1 tablespoon of fresh parsley chopped
2 cups of Arborio rice (400g)
One-third cup of dry red wine (80ml)
1 teaspoon of salt
A pinch of black pepper
One-quarter cup of grated Parmesan cheese (30g)
60g of dry mushrooms (funghi secchi)
2 cups of water (480ml)
4 chicken broth tablets dissolved in 8 cups of boiling water (1.9 liters)
1 tablespoon of olive oil
6 tablespoons of butter
1 medium onion (100g) chopped
1 clove of garlic minced
1 tablespoon of fresh parsley chopped
2 cups of Arborio rice (400g)
One-third cup of dry red wine (80ml)
1 teaspoon of salt
A pinch of black pepper
One-quarter cup of grated Parmesan cheese (30g)
Wash the mushrooms in a fine-mesh sieve under cold running water to remove any dirt or debris
Dry thoroughly with paper towels
Heat the chicken broth in a small saucepan and keep warm
In a large skillet, heat the olive oil over high heat
Add 4 tablespoons of butter, the onion, garlic, and parsley
Cook, stirring constantly, until the onion is translucent (about 2 minutes)
Add the Arborio rice and cook, stirring constantly, for about 1 minute
Add the red wine and stir to combine
Cook until the liquid has almost completely evaporated (about 1 minute)
Add one cup of the warm chicken broth to the rice mixture and cook, stirring constantly, until the liquid is mostly absorbed (about 2 minutes)
Repeat this process with the remaining broth, adding it in increments as needed, until the rice is cooked and creamy (about 25 minutes)
Remove from heat
Add the remaining butter and Parmesan cheese
Mix well
Transfer to a serving dish, sprinkle with additional Parmesan cheese if desired, and serve immediately.
