Risotto ai Funghi Porcini with Carnaroli Rice
Ingredients for 4 people:
450 grams Carnaroli rice by Verrigni
100 grams dry Porcini mushrooms by Giuliano Tartufi
50 grams Unsalted Butter
50 grams Parmiggiano Reggiano
2 big onion
1 piece of celery
a full glass of white dry wine
3 pieces of garlic
salt and pepper to taste
Extra virgin olive oil
small piece of bread
2 anchovies (in oil)
For the vegetable broth:
Wash the carrot, celery and 1 onion and cut them into chunks; put them and 1 piece of garlic in a pot with water and let boil for 30 minutes. Turn the fire off and let it rest.
For the parsley sauce:
Wash the parsley with care, clean 2 pieces of garlic and take the little part which is in the inside off from the garlic.
Soak the bread in the vegetable broth until soft.
In a blender put the parsley (boiled for 1 minute and cooled it down in water and ice), the bread, anchovies, garlic, olive oil, salt and pepper and the capers. Blend until you have a nice smoooth green sauce.
Cover the sauce with some plastic paper and put that in the fridge.
For the porcini:
Soak them in some vegetable broth and let them rest for 25 minutes.
After this put olive oil and garlic in a pan, take the Porcini out from the water (keep the water) and let them cook very gently for a few minutes. Add some chopped parsley, and salt if necessary. Keep them in the fridge.
For the risotto:
Put the rice and one chopped onion into a pot and turn the fire on; keep stirring the rice and do not let it burn or color too much. Add some white wine when the rice is so hot that if you try keep it in your hand you cannot do that; add some salt (not too much!!). Add vegetable broth.
Add the Porcini and the water you kept; keep adding broth a little at the time and cook for about 12 minutes (from the first time you put water in the rice).
Turn the fire off and add the parmiggiano and the butter; keep stirring and some more broth if it’s too solid; it needs to be very saucy. Add salt and pepper if necessary.
Plate and garnish with some parsley sauce.