Grilled porcini mushroom risotto - Snežana Kitanović
Grilled boletus risotto – a delicious dish made from porcini mushrooms, which are picked and dried on Stara Planina... real forest gold.
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Grilled porcini mushroom risotto - Snežana Kitanović
- 1 coffee cup of rice
- onion head
- 1 stalk of leek
- dried porcini mushrooms
- 2 soup cubes
- homemade herbal seasoning
- beaver
- bay leaf
- conceal
- Soak the dried porcini mushrooms in hot water or boil them a little to soften them and then briefly grill them in a pan.
- During this time, saute onions and leeks with homemade vegetables, add rice, a little pepper, bay leaves and celery and porcini mushrooms (they can be whole or chopped).
- Pour with 2dl. broth (made from water and one soup cube) and cook, stirring constantly, until the liquid evaporates.
- Then, add more broth and occasionally test the hardness of the grains. Cook the risotto until the rice is soft and al dente. The longer it is mixed, the more airy the risotto will be.
- Stir the boletus risotto and leave covered for 15 minutes.
