Risotto ai Funghi

It is Epiphany, Befana, los Tres Reys . The three wise men are told to have followed the star and found their way to Bethlehem this very day. Today Christmas holidays are over and the old ‘Christmas goat’, the predecessor of Santa Claus, dances out the house in the Nordic countries; Christmas gifts are opened in Catholic families, and Bofana the witch brings coal or candy to children in Italy. It most certainly is a bank holiday in most counties in the Western countries.

We’ve enjoyed a day off. It has been a very cold day with temperatures around -15. Thus most of the day was spent inside. So happy to have a fireplace!

We wanted to celebrate and finish the season with earthy tastes of autumn and thus prepared risotto with dried mushrooms.

This is what you need for a portion for four people:

200 g arborio rice
1 onion
30 g butter
5 dl vegetable stock
1 dl white wine (or water and lemon juice)
2,5 dl ( ca. 1 cup) dried mushrooms, 1 dl water
1 dl grated Parmesan
Salt and pepper, a pinch of saffron

Soak the mushroom in water.
Chop the onion.
Melt half of the butter in a pan and sauté the onion and rice.
Add the wine. Add the vegetable stock little by little.
Cook on low heat adding the stock as the rice absorbs it, for about 25 minutes.
Add the cheese and the rest of the butter. Add salt and pepper to taste.



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