Ingredients
Units
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- 3 cups fresh porcini mushrooms, thinly sliced
- 3 Tbsp. olive oil
- 1 garlic clove, minced
- 1/4 cup finely chopped Italian parsley
- 1/2 cup dry white whine
- freshly ground black pepper and sea salt to taste
- 1 recipe Risotto Parmigiana ( ** see below)
Instructions
- Clean the porcini mushrooms by gently brushing or wiping away any dirt.
- Wipe the mushrooms with a slightly damp paper towel.
- Do not immerse them in water.
- Heat the olive oil in a large skillet over medium heat.
- Add the porcini mushrooms and cook until golden brown, about 7 minutes.
- Add the garlic and parsley and cook for 1 minute, stirring well. Be careful not to burn the garlic.
- Add the wine, stir well, cook for 1 minute more, and set the skillet aside.
- Season the mushrooms with a little freshly cracked sea salt and black pepper.
- Make the risotto as directed in the following recipe, stirring the cooked porcini mushrooms into the rice at the beginning.
Notes
- from “The Harry’s Bar Cookbook” by Arrigo Cipriani, 2006
