One of the best known rice varieties, with very big grains. During cooking, the external layer cooks more, while the kernel – rich in starch – remains firm (“al dente”). It is recommended for flans and “mantecato” (creamy) rices.
In a medium saucepan, bring the broth to a simmer and keep warm over low heat. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2…Scopri la ricetta
Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a saucepan and add the onion and garlic. Fry over a gentle heat until softened. Add the mushrooms and the ½ glass of wine and fry until browned. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer,…Scopri la ricetta