Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, northern italy risotto with porcini mushrooms. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Northern Italy Risotto with Porcini Mushrooms is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Northern Italy Risotto with Porcini Mushrooms is something which I’ve loved my whole life. They’re fine and they look fantastic.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook northern italy risotto with porcini mushrooms using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Northern Italy Risotto with Porcini Mushrooms:

1. Take 350 grams Uncooked white rice
2. Prepare 30 grams Dried Porcini
3. Take 1/2 Onion
4. Get 1 handful Flat leaf Italian parsley
5. Make ready 2 tbsp Extra virgin olive oil
6. Take 10 grams Butter
7. Take 500 ml Water
8. Prepare 1 Stock cubes
9. Prepare 1 Salt
10. Get 3 tbsp Parmesan cheese (grated)

Today, I will show you a way to make a distinctive dish, northern italy risotto with porcini mushrooms. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Instructions to make Northern Italy Risotto with Porcini Mushrooms:

1. Get the ingredients ready. Rinse the rice and drain. Chop the onion and flat leaf parsley.
   1. Cover the porcini with lukewarm water to reconstitute.
2. Fry the onion in 1 tablespoon of extra virgin olive oil over a medium heat.
3. After the onion is translucent add the porcini (save the soaking water) and rice. Fry quickly.
4. Add the water, stock cube, and the water from soaking the porcini. Start to cook the rice over a high heat and bring to a boil. After bringing to a boil, turn the heat to low and continue to cook for about 15 to 20 minutes.
5. Stir occasionally. Check the taste. When the rice is al dente, turn the heat off.
6. Stir in the butter and parmesan cheese to finish. Drizzle over with 1 tablespoon of Extra virgin olive oil.
7. Ladle into a serving dish and sprinkle with chopped flat leaf parsley.

This time, I will make it a little bit unique. This is gonna smell and look delicious. Find Deals on Italian Porcini Dried Mushrooms in Vegetables on. Risotto alla ticinese (with porcini mushrooms) Risotto originated in northern Italy, but thanks to its geographical proximity, the canton of Ticino too has made it its speciality. Let's discover the recipe of Arturo Sartore, chef at the Grotto Dei Due Ponti in Giornico.

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