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Welcome to the Trattoria Grappolo RECIPES page!
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Risotto ai Porcini
Contributed by: Chef Leonardo Curti of Trattoria Grappolo
Posted November 28, 2004
 Of course, the first
ingredient to any recipe is to have a good chef. Begin by adding one
Leonardo Curti (shown on right), with a dash of personal flavor, a twist of
experience, a passion for excellence and a twinkle of enthusiasm. Then
gather and add the ingredients below to produce a fantastic Risotto ai
Porcini, as only Grappolos can serve. (Click on pictures at right for an expanded view.)
Ingredients
3 cups stock
½ chopped onion
6 tablespoons butter
1 3/4 cups Arborio rice
1 cup of porcini mushrooms
1 cup of dry white wine
Salt
3 tablespoons grated parmesan
Italian parsley
Steps:
- Heat the stock
- Sauté the onion in a casserole with half the butter
- Add the rice and salt, then mix
- A few minutes after beginning to cook the rice, start adding a little
stock at a time, stirring and waiting until the liquid is absorbed. Halfway
through cooking, add the wine, stir well, and allow it to be absorbed, and
add the porcini mushrooms.
- Continue adding stock, one ladle at a time, until it is all absorbed. It
should take about 15 to 20 minutes.
- When the rice is ready, remove from the heat and season with the
remaining butter, parmesan, and Italian parsley. Mix well, and serve
hot.
And then, the proof of the product:
[Serves 4]
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