60 g of dried mushrooms (funghi secchi)
2 cups of water (480 ml)
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 (100 g) finely chopped
1 clove of garlic finely chopped
1 tablespoon of fresh parsley finely chopped
2 cups of Arborio rice (400 g)
1/3 cup of dry red wine (80 ml)
1 teaspoon of salt
a pinch of black pepper
1/4 cup of grated Parmesan cheese (30 g)
60 g of dried mushrooms (funghi secchi)
2 cups of water (480 ml)
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 (100 g) finely chopped
1 clove of garlic finely chopped
1 tablespoon of fresh parsley finely chopped
2 cups of Arborio rice (400 g)
1/3 cup of dry red wine (80 ml)
1 teaspoon of salt
a pinch of black pepper
1/4 cup of grated Parmesan cheese (30 g)
Place the mushroom in a fine-mesh sieve and rinse under cold running water to remove any soil particles
Drain well
Transfer to a small saucepan, cover with water, bring to a boil, and simmer until tender (about 10 minutes)
Remove with a slotted spoon, chop into small pieces, and set aside
Also reserve 1 cup of the cooking liquid (240 ml)
In a medium saucepan, heat the chicken broth over high heat
While that's happening, in a large saucepan, combine the olive oil, 4 tablespoons of butter, onion, garlic, and parsley
Cook over high heat, stirring constantly with a wooden spoon, until the onion is translucent (about 2 minutes)
Add the rice and cook, stirring constantly, for about 1 minute
Add the wine, stir to combine, and cook until almost all liquid has been absorbed (about 1 minute)
Combine the reserved cooking liquid with the saucepan containing the rice mixture
Continue stirring until the rice has absorbed most of the liquid
Season with salt and black pepper
Add the mushrooms and reserved cooking liquid, and stir in the remaining chicken broth, adding it gradually as the rice absorbs it (about 25 minutes)
Remove from heat
Add the remaining butter and Parmesan cheese (reserve a little for garnishing)
Mix well, cover the saucepan, and let rest for about 2 minutes
Transfer to a serving bowl, sprinkle with reserved Parmesan cheese, and serve immediately
Cooking time: 481 calories per serving
Tightly packed red wine, such as Italian Chianti Classico 96 (14.80 dollars) or Rosso di Montefalco Caprai 95 (18 dollars)
