add to shopping list Ingredients

Risotto ingredients:
1 oz Funghi secci
1 tbsp Olive Oil
1 tbsp butter
2 cups arborio rice
1 cup Water where the funghi secci was soaking in
2 cups vegetable stock
vegetable stock ingredients:
1/2 Small green bell pepper
1 Large carrot
2 Spings parsley
1 Ripe tomato
1 Small onion
4 cups water
Salt to taste

Preparation

Prepare the broth:

Place in a sauce pan all vegetable stock ingredients and boil them for 40 minutes.
Let it cool and put it in a blender. After using a sieve separate the liquid (you will coock the rice with it) and set aside.

Risotto preparation:

Place the funghi secci in a bowl with 2 cups of water and let it soak for 1 hour.
When they are soft, cut them into stripes and reserve 1 cup of the water they where soaking in.
Wash and drain the rice.
Using a large frying pan you will warm the olive oil and the butter.
Saute the rice and gradually add the vegetable stock always stirring.
Add the vegetable stock everytime the rice dries out, keep on doing it until the stock finishes.
Now you are going to add the funghi secci and use the 1 cup of water they were soaking to finish coocking the rice.
Taste to check if the rice is "al dente" and if it has enough salt.
This is a creamy rice, don't let it dry out.
After the rice it is coocked add 1 tbsp of butter and mix. Let it sit for a few minutes.
Now our "Funghi Secci Risotto" is
ready to serve!

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Reviews

2/27/10

Theresa111 says:

I do like Arborio rice and this rosotto recipe looks tasty indeed.

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