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Risotto Funghi Porcini e Timo

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Ingredients

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	400 gr Arborio rice
	1/2 shallot
	450 gr porcini mushrooms
	2 spoons olive oil
	1 glove garlic
	salt
	spoons Butter
	2 spoons Parmigiano Reggiano
	2 tea spoons thyme
	vegetable stock
	2 litres water
	2 Potatoes
	2 carrots
	1 onion
	2 zucchine
	salt

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Risotto Funghi Porcini e Timo

Name: Risotto Funghi Porcini e Timo
Yield: 4 Servings
Ingredients: Arborio rice: 400 gr; shallot: 1/2; porcini mushrooms: 450 gr; olive oil: 2 spoons; garlic: 1 glove; salt; Butter: spoons; Parmigiano Reggiano: 2 spoons; thyme: 2 tea spoons; water: 2 litres; Potatoes: 2; carrots: 2; onion: 1; zucchine: 2; salt

Features:

Cuisine:

Italian

Serves 4
Medium

Ingredients

400 gr Arborio rice
1/2 shallot
450 gr porcini mushrooms
2 spoons olive oil
1 glove garlic
salt
spoons Butter
2 spoons Parmigiano Reggiano
2 tea spoons thyme
vegetable stock
2 litres water
2 Potatoes
2 carrots
1 onion
2 zucchine
salt

Directions

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Steps

Done

Vegetable stock

Place 2 litres of water in a big saucepan with potatoes, carrots, onion and zucchini. Bring to the boil over high heat. Reduce heat to low. Simmer until needed. Add salt for season.

Done

Heat the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute or until the garlic starts to turn golden. Add porcini mushrooms and cook in the flavoured oil for 5 minutes. Add thyme and taste for salt and turn off the heat.
Meanwhile place butter in a casserole dish. When the butter has melted add rice and stir until well coated with the oil. Add chopped shallot and stir well. Add the hot stock until cover all the rice.During this period of adding liquid to the rice, it must be stirred constantly, cooked gently over a low boil.
Add mushrooms in the last few minutes of the cooking process, and once it has completed cooking, it is removed from the heat. Add some butter, and grated parmigiano.
Serve hot with a glass of with wine.