This recipe comes just in time for me as I’m attempting to make a mushroom risotto, or risotto ai funghi, this weekend.
This is what happens when you meet you Italian mother-in-law – you take home ingredients you would never normally get for yourself.
The air is fresher in Italy these days as autumn is underway, so we give you this recipe with porcini mushrooms.
Ingredients: fresh porcini muchrooms, extravirgin olive oil, onions, garlic, butter, parsley, rice for risotto, grated parmesan cheese, vegetable broth or stock.
Procedure: clean the porcini mushrooms, cut into cubes and fry in a little oil with a chopped garlic clove.
Once cooked, leave aside.
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