The secret of a creamy risotto does not stand in putting a couple of spoons of cream in it before serving, never! The secret is the starch of the rice, which blending in the soup during the cooking creates that wonderful texture.
Ingredients for 4:
320 gr of rice (preferably an Italian rice as Arborio, Roma or Carnaroli. If you cannot find it use a long and large grain rice)
100 gr of porcini mushrooms (fresh, frozen or dry. If you use dry mushrooms put them in a glass full of warm water at least one hour before starting to cook)
1 l of stock (vegetables’ or meat’s) or a level spoonful of stock powder
200 ml of white wine
1 small onion
a spring of parsley
2 knob of butter
2 tbsp of extra virgin olive oil
A handful of freshly grated Parmigiano Reggiano
a pinch of salt
a pinch of fresh ground black pepper
How to prepare:
Warm up the stock (or dissolve the stock powder in 1 l of hot water). Finely chop the onion. Put it in a big pot with a knob of butter and the olive oil. Cook a low heat until the onion is lightly golden then add the mushrooms and cook for a couple of mins more. Now add the rice, turn up the heat at medium and roast the rice for 1 minute stirring all the time. Add the wine and stirring constantly let it evaporate. When the wine has evaporated, add enough hot stock to cover the rice and turn the heat to low. Stir and season with salt and pepper.
Cook the rice for around 20-30 mins stirring from time to time and adding more stock when necessary. After 20 mins taste a few grains of rice. When the risotto is ready the rice should be soft but not loose, it should still be stiff under your teeth.
Meanwhile the risotto is finishing its cooking, wash the parsley and chop it.
When the rice is cooked the risotto should not be dry, if it is add half ladle of stock, stir and cook for a few more seconds. Before serving adjust of salt and add the remaining butter, the Parmigiano and the parsley. Stir and serve the Mushrooms Risotto hot.