Summary

Ingredients

• 200 g porcini mushrooms, fresh or 20 dried porcini mushrooms, alternatively 250 mushrooms
• 60 g butter
• 1 onion (s)
• 360 g rice, (risotto rice)
• 1 glass white wine
• 1 tablespoon olive oil, extra virgin, cold-pressed
• 1 clove garlic
• 2 stalks parsley
• Salt and pepper, freshly ground black
• 60 g cooked ham
• 50 g parmesan, freshly rated

Print Recipe Pin Recipe

Instructions

1. Soak the dried porcini mushrooms, cut the fresh mushrooms into small slices. Prepare 1 liter of hot stock from concentrate or hot water. Finely chop the onion.
2. Melt 20 g butter in a large saucepan over medium heat, add half of the onions and sweat until translucent. Add the risotto rice, increase the heat and fry the rice for about 2 minutes, stirring constantly. Deglaze with the white wine, stirring further until the wine has evaporated. Gradually add the stock or hot water and stir occasionally. Simmer on low heat for 25-30 minutes, depending on the type of rice. The rice must have a mushy consistency, but not too soupy. When using dried mushrooms, also add the soaking water to the rice.
3. In the meantime, heat the olive oil with 20 g butter in a second saucepan and fry the remaining onions in it until translucent. Cut the garlic clove into small pieces, add to the onions and fry briefly. Finely chop the parsley, add to the onions with the mushrooms, season with salt and cover the mushrooms over a low heat and cook until soft.
4. When the rice has finished cooking, cut the ham into 1 cm pieces, grate the parmesan and mix everything with the rice with 20 g of butter and the mushrooms. Season with salt and pepper and serve.
5. Serve with a Lambrusco from Emilia-Romagna.