Ingredients
- 1 The mushroom broth
- 10 porcini mushrooms
- 350 g Carnaroli rice
- 200 g Parmigiano Reggiano Dop
- 2 sprigs of nepitella
- an onion
- dry white wine
- butter
- extra virgin olive oil
For the risotto with porcini and nepitella, finely chop the onion and let it stew in a saucepan with a knob of butter until it becomes soft. Add the rice and toast it for a few minutes, adding another knob of butter. Blend with half a glass of white wine, then begin to wet with the boiling mushroom broth, pouring a ladle at a time, stirring continuously for about 15-18 minutes.
Clean and cut into porcini mushrooms and cook them in a pan with a little oil, keeping aside 4 chapels. Lightly brown the mushrooms for 2-3 minutes, blend with a splash of wine, then add 2 walnuts of butter and lower the heat. Add a couple of tablespoons of broth and finish cooking in 3-4 minutes. Cut the 4 chapels kept aside and brown them separately. Add the braised mushrooms and the nepitella leaves 5 minutes before the risotto is cooked. Mantecatelo with a knob of butter and Parmesan and serve it by completing with the sliced chapels.
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