Risotto con funghi porcini della Garfagnana, una gustosa ricetta autunnale! 

INGREDIENTS: (for 4 people):

- 500 gr Porcini mushrooms of the Garfagnana.

- 400 ml vegetale broth.

- 320 gr of riz.

- a clove of garlic.

- 1 onion.

- wild Versilia catmint.

- 1 glass of white wine.

- 1 sprig of parsley.

- 1 knob of butter.

- oil evo q.b.

- salt and pepper

PREPARATION

Clean the mushrooms and cut them finely, then pour them in the pan with garlic, onion and a knob of butter. Make them to cook until they will be dry.

At the same time, you cook a chooped using some parsley and nepitella, to add some oil evo q. and a half glass of white wine. Combine all to the mushrooms in the pan and you let to cook for other 10 minutes.

After you add the riz and you blend with white wine. When it is toasted, you add some vegetable broth until when cooked (remember to mix usually or the riz will rest attached.)

Your riz is ready to be tasted!

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