Risotto Al Barbera
|Dried mushrooms||1⁄2 Ounce (12 Gram, Tunghi Porcini)|
|Onion||1 , peeled, finely chopped|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Olive oil||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
|Arborio rice||10 Ounce (300 Gram / 1 1/2 Cups)|
|Barbera||4 Ounce (1 Glass)|
|Beef stock||2 1⁄2 Pint (1.5 Liter / 6 1/4 Cups, Boiling)|
|Butter||1 Tablespoon (1 Knob)|
|Freshly ground black pepper||To Taste|
|Freshly grated parmesan cheese||1 Tablespoon|
Soak dried mushrooms in warm water for about 30 min., squeeze dry, and chop finely.
Heat olive oil in a large saucepan, and saute onion and garlic until soft and golden.
Add mushrooms and rice, and cook gently for 5-10 min.
Add wine, and allow to evaporate.
Then add a ladle of boiling stock, and allow rice to absorb the liquid, stirring all the while.
Continue to add stock in this way until rice is tender.
Stir in a little butter and a generous spoonful of Parmesan cheese.
Season, and serve immediately, with plenty of additional Parmesan cheese at hand, as a primo piatto.