Dried porcini risotto without onion

Ingredients

• 240 g of Carnaroli rice (about 4 cups)
• 1 liter of mushroom broth
• 30 g of dried mushrooms
• 40 g of grated Parmesan cheese
• 20 grams of butter
• 1 tablespoon of extra virgin olive oil (or a small piece of bacon)
• pepper
• 1 bouillon cube with cep (chanterelle mushroom)
• 1/4 cup tomato paste

Soak the dry roots in a bowl of warm water for 20 minutes.

While that’s happening, melt half of the butter with the bacon in a low, wide saucepan (or use olive oil). Add a quarter of the bouillon cube.

Add the tomato concentrate to color the rice.

Add the rice to the soffritto and cook for a few minutes over high heat: this step is crucial for the dish to turn out well.

Reduce the heat and add 2 ladles of hot broth. Continue to add more as it evaporates, until the rice is cooked through (approximately 30 minutes, depending on the type of rice).

Drain the mushrooms and sauté them in a frying pan with a little oil, a quarter of a diced onion, and a splash of tomato paste. Add a small amount of the mushroom soaking liquid and cook over low heat for a few minutes.

Five minutes before the end of cooking, add the chopped vegetables to the rice and mix well.

Once cooked, turn off the heat and, while stirring, add the remaining butter and grated cheese.

Cover for 1-2 minutes, season with pepper, and serve.