Risotto is a perfect example of the Italian passion of turning the simplest ingredients into a flavorful dish. Smooth, creamy, and very versatile, risotto is served as a first course, or “Primi,” to complement a main course. It must be cooked just before serving so that it has the proper texture.

This is a great recipe for making risotto, a recipe from Grano, the Italian restaurant, on Putul lui Zamfir Str.

Risotto ai Funghi Porcini

Serves 3

250g Gli Aironi carnaroli rice with dried porcini (available to buy in the Grano shop)

Approx. 700ml vegetable or chicken broth

1 small onion, finely chopped

25g butter

25g Parmigiano cheese

salt and pepper

30ml white wine

25ml extra virgin olive oil

Directions:

1. Sauté the finely chopped onion in olive oil over a medium flame. When the onion is transparent, add the rice and stir to coat with oil. This is the first step in making the risottos, named the tostatura, in which the grains are toasted in oil introducing a delicate nutty flavor to the dish.

2. Add the wine and stir constantly so the rice does not stick to the bottom of the pan. When the wine ( the alcohol) is nearly evaporated, start adding the broth slowly just one ladle at a time. Stir the rice as it cooks and add more liquid as needed. It will take about 20 minutes to absorb the liquid and cook the rice. Taste the rice as you go to see how much longer it needs. The rice should be just al dente but not hard. A risotto is ready when the rice and the liquid are no longer separate but have amalgamated together.

3. At the end, season with pepper and turn off the heat. The final step is mantecatura, where the butter chopped into small pieces and a handful of parmigiano cheese are stirred into the rice. Stir to combine then adjust seasoning with salt if necessary. Serve right away and make sure you give yourself enough time to make the risotto. Risotto cannot be rushed and it needs constant love and attention while cooking.

This dish is so simple, so perfect and so delicious! Enjoy!