76. Risotto coi Funghi

Rice with Mushrooms

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

For this risotto I avail myself of porcini (Boletus edulis) mushrooms, which in some places are called “morecci.” The fresh mushrooms, before they are cleaned and trimmed, should be equal to half the weight of the rice.

Method

Finely chop a little onion, parsley, celery, and carrot, and put on the fire with three tablespoons of olive oil