Risotto ai funghi

<% 'ADV_ORGANIZER 1.0 | formato, categoria, base, altezza, unico, disposizione, voto, dove, numero,tipo,refresh,output response.write(organize_adv(0,categoria,120,240,,,10,,1,1,1,)) %>

Ingredients (per 4 person)
2 fists of rice per person 1 clove of garlic, 1 onion, 1 / 2 cup dry white wine, 1l of broth, grated parmesan, 2 nuts butter 150g fresh mushrooms (or dried 50g).

Conduct recipe

If you do not have fresh mushrooms in warm water to put the dried mushrooms (30 minutes). Cut into thin slices and place the onion to cook with garlic in a pan with low edges (with a tablespoon of oil and a knob of butter). When you pour the golden mushrooms and let them season for a few minutes by inserting a tablespoon of water. Combine all the rice and mix it for about a minute, then add all at once all the wine and let evaporate. Drain the water from dried mushrooms and soak it with rice to last for mixing. Then add a ladle of hot broth at a time waiting to be absorbed before adding the new. Still stirring, cook the rice for about 20 minutes. E 'is often useful to mix the rice to allow the grains to come into contact with the bottom of the hot pot and be evenly cooked. When the preparation is ready, we will see taste (the beans will be tough but not compact in the middle), add a knob of butter and parmesan. Mix well so as to mix and let it whisk for a time equal to one minute.

Proposal by: radiosity