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, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

Add the parsley, butter and, if necessary, salt and pepper. Serve with freshly grated Parmesan.


Arborio Rice

Riseria Campanini

Altri ingredienti

400g/14oz Arborio rice Campanini, 1 tbsp/30g/1oz dried porcini mushrooms, 225g/8oz chestnut mushrooms, sliced 1.5 litres/3 pints hot vegetable stock 1 onion, choppe, 1 garlic cloves, finely chopped 2 tbsp olive oil, ½ glass white wine 2 tbsp chopped fresh parsley, Freshly grated Parmigiano cheese, butter


46030 San Giorgio di Mantova (MN) - Via Ghisiolo, 67

(+39) 0376/340170

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