Ingredients for 4 people
- 400 g rice
- 50 g of porcini
- 3 shallots
- 1 clove of garlic
- a bunch of parsley
- 1,5 l of meat broth
- half a glass of brandy
- grated Parmesan cheese
- butter, olive oil, sue, peppercorns.
Preparation
Clean and slice the mushrooms, then brown them in oil for 10 minutes, season with chopped parsley and garlic, salt and pepper and turn off the heat.
Soften the chopped shallots in oil in a saucepan, pour in the rice and stir. Then wet with brandy and let it evaporate, always continuing to mix.
Mix the porcini and rice with, after a few moments, : pour two ladles of hot broth.
Salt and bring the rice to cooking, adding occasionally a few ladles of hot broth.
Season with butter, pepper, a few tablespoons of Parmesan still a pinch of chopped parsley; turn off the heat and let the risotto stir for 5 minutes.
