Name: Mushroom Risotto (Risotto con Porcini)
Yield: Serves 4
Cuisine: Italian
Ingredients: 350 g (12 oz) firm small fresh ceps, or 350 g (12 oz) fresh button or field mushrooms plus 25 g (1 oz) dried porcini; 1 small onion, finely chopped; salt and pepper to taste; 55 g (2 oz) butter; 1.7 litres (3 pints) Chicken Stock, simmering; 55 g (2 oz) Parmesan, freshly grated; 2 tbsp olive oil; 350 g (12 oz) risotto rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This dish is popular throughout northern Italy, especially in Piedmont, and together with truffle risotto and risotto nero, is one of my favourite dishes. I have reproduced it before, but it is such a classic that there is no way it could be omitted.’

Ingredients

350 g (12 oz) firm small fresh ceps, or 350 g (12

Method

Faced with the perennial problem of finding fresh ceps in generous quantities, you can use ordinary mushrooms plus a few dried porcini for extra taste. But this risotto is also eminently suitable for those wild mushrooms that you have gathered in season and then frozen.

Gently clean the ceps or other mushrooms, using a sharp knife and a brush (avoid washing them whenever possible). If y

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Ingredients

Method

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