Chop the onion in brunoise, and soak the dehydrated boletus. If they are fresh, we cut them into medium pieces. We prepare the other ingredients to have them on hand. Poach the onion over medium heat and when it is transparent, add the rehydrated and drained boletus, keeping the water from hydrating them.
Sauté lightly and add the rice and wine, stirring until the liquid evaporates, leaving its aroma in the rice. Meanwhile, we put the water to rehydrate the mushrooms and / or the vegetable broth to boil in a separate saucepan, so that later we can add it to the hot rice, avoiding cutting its cooking.
When the wine has evaporated, We are adding the broth saucepan by saucepan so that it is never drowned with too much broth or even absorbed staying dry. You have to add and stir during the 18 minutes of cooking, testing until it is ready. The normal thing is that you have to add half a liter for every 100 g of rice, although it is an approximate amount.
We end with the ice cream from our boletus risotto, adding the butter and Parmesan, stirring vigorously for one or two minutes until the flavors are integrated and the risotto has a creamy texture.
EXPRESS POT RICE the trick to make garnish instantly
With what to accompany the boletus risotto
Is boletus risotto recipe It is perfect for a starter if you serve a small quantity or a single plate voucher if you make it with the indicated quantities. In that case, we recommend serving it with a dessert like this pear and lemon cream tart to finish off the delicious menu.