Today we're talking about rice

By Bottega del Fungo
2 min read
Oggi parliamo del riso

A nice porcini mushroom risotto, I think you'll all agree with me, that it's an excellent combination.

As you well know, rice has many beneficial properties. It is a highly digestible food, regulates intestinal flora, helps eliminate bloating, and if whole grains combat constipation. It has a lower glycemic index than pasta, and is high in potassium and low in sodium (therefore, it is recommended for those suffering from hypertension).
Being gluten-free, it can also be consumed by celiacs.
It can be cooked in many ways. I recommend our recipe: porcini mushroom risotto. If you're short on time but don't want to give up a delicious porcini mushroom risotto, you can buy our ready-made porcini mushroom sauce.
Simply pour the sauce into a saucepan and add the required amount of rice.
Cook over high heat for 5 minutes, add broth or vegetable stock cube, cook for another 10 minutes, stir in a knob of butter, a handful of parmesan and serve hot.

Ingredients for four people:

  • 60 g of dried porcini mushrooms
  • 300 g of rice
  • three cloves of garlic
  • a mixture of parsley, celery, carrot and onion
  • filtered water from soaked mushrooms
  • a splash of red wine, stock cube (or meat), olive oil.


Preparation:

Wash the dried mushrooms thoroughly, soak them in hot water for about ten minutes, then drain them, keeping the water aside and adding it to the broth.

Prepare a cooking base with a little oil and the minced garlic cloves, browning them lightly. Add the previously prepared chopped vegetables and sauté for a few minutes. Add the drained mushrooms, a little broth, and a splash of red wine, and cook for about twenty minutes.

Throw in the rice, mix well, adding the remaining broth and cook until cooked through.