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Risotto de Hongos Porcini

Categoría
Arroces
Dificultad
Fácil
Porciones
6

Ingredientes

  • 2 Tasas de arroz arborio
  • 1 Taza de vino blanco seco
  • 6 Tazas de consom
  • 1 Paquetito de hongos porcini secos
  • 1 Barra de mantequilla sin sal (8 cucharadas)
  • 2 Tazas de hongos frescos laminados
  • 1 Cebolla blanca picadita en cubitos
  • 1 Taza de queso parmesano rallado

Preparación

  1. Colocar el consomé en una olla y llevar a hervir a fuego medio junto a los hongos porcini.
  2. Luego de hervir, dejar reposar por unos 20 minutos y colar, reservando los hongos porcini hidratados aparte.
  3. Dejar el consomé en la olla y mantener caliente.
  4. Aparte en una sartén u olla, derretir 3 cucharadas de mantequilla, cocinar los hongos frescos hasta que estén doraditos y agregar los porcini. Reservar.
  5. En la misma sartén agregar 3 cucharadas de mantequilla y cocinar la cebolla hasta que esté transparente, agregar sal y la mitad de la mezcla de hongos.
  6. Incorporar el arroz y dejar dorar por un par de minutos, agregar el vino y deja evaporar, más o menos por 3 ó 4 minutos.
  7. Luego agregar de 1 a 2 tazas de consomé, mover para distribuir el líquido y bajar el fuego, mover de vez en cuando e ir agregando líquido según se vaya necesitando. Dejar cocinar bien, hasta que esté al dente (más o menos entre 20 a 30 minutos, todo dependerá de la llama de la hornilla).
  8. Remover del fuego, agregar un toque de sal y pimienta, el resto de la mantequilla y queso parmesano. Mover suavemente y servir.
  9. Por encima, colocar el resto de los hongos y un poco más de queso parmesano rallado.
  10. Si se desea al momento de comer se puede agregar unas gotitas de aceite de trufa.