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Italian cuisine with Maria: Risotto ai funghi secchi

Serving 8

640 g Rice Carnaroli or Arborio
2 red onions
80 g dried mushrooms
1 glass red wine
50 g butter
pepper, salt and virgin olive oil to taste


  • Soak dry mushrooms in the hot water for minimum 20 min.
  • Chop the onions into small pieces and saute in the pan with some olive oil.
  • When the onions get yellowish and the drained and chopped mushrooms and the red wine.
  • Let them cook for a while about 5 minutes.
  • Add Carnaroli rice fry and steer it and add the wine. Once the wine has evaporated continue cooking by adding gradually the liquid from soaked mushrooms (liquid should be hot).
  • When the rice is cooked add a bit of butter.
  • Season with salt and fresh ground pepper.



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