- Wash the fresh mushrooms and slice them.
- Put them in a pan with butter and add the chopped parsley.
- Finish cooking for a few minutes and keep aside.
- Finely chop the onion and let it cook over low heat in extra virgin olive oil and butter.
- Add the dried porcini mushrooms previously softened and finely chopped and, after allowing to brown a little, put the toasted rice.
- Add the white wine and, when it has evaporated, pour the broth already hot and stretched with the water used to soak the dried mushrooms.
- Cook the risotto adding the broth from time to time and let the rice absorbs it completely.
- A few minutes before the end of cooking add the freshly sautéed mushrooms and the seasoned grated bitto.
- Rice must be creamy and “all’Onda”.
- Pour a good ladle of rice into each dish and serve hot.
by Della Tecnica e dell’Arte di fare il Risotto – Edizioni del Baldo 2013
