December 1, 2010 / by Anna
2 litres of vegetables broth,
100 gr mushrooms porcini,
400 gr of rice,
Heat some butter in a large frypan and gently add the onion chopped, stirring continuosly, just until softened, 3 to 4 minutes (if you like you can add little pieces of carrots).
Then, add the mushrooms cutted into pieces and cook them. When the mushrooms are almost cooked, add the rice and stir, using a wooden spoon, to coat the rice with the butter and the mushrooms.
Then, pour in enough vegetables broth to cover the rice completely and continue to cook, stirring often, until all the broth is absorbed. Keep adding the vegetables broth, stir and cook until the rice is cooked.
Before serving, stir in the Parmigiano cheese and some butter to give the risotto a nice, creamy finish.
On the New Edition of "100 places in Italy Every Woman Should Go".