400 gr of porcini mushrooms, 320 gr of carnaroli or vialone nano rice, 40 gr of grana padano or parmesan, 30 gr of chopped onion, 2 cloves of garlic, parsley, 40 gr of butter, 1 glass of white wine, salt , pepper, 4 tablespoons of extra virgin olive oil, 1.5 l of vegetable broth
Let's start by cutting the mushrooms. Immediately after we pour a little oil in a pan, let's put the mushrooms inside and add salt. Let it cook for about 10 minutes. In the meantime we are going to toast the rice in a casserole where we first put some butter, oil and onion and we browned making sure not to color the onion. We then pour the uncooked rice and mix it so that all the beans are seasoned. Then add the white wine and let it evaporate. Once evaporated, we can start adding the boiling broth, stirring and letting it cook, gradually adding more broth each time the previous one has dried. We spend 6/7 minutes after which we add the previously prepared mushroom sauce. Mix and cook the rice al dente, continuing to add the broth each time the other dries. Normally it will take another 6/7 minutes. Once cooked, turn off the stove, add salt if necessary, add butter and Parmesan and stir. The rice must be quite soupy. We cover and let it rest so that the flavors conform. We serve after a few minutes. Enjoy your meal!