RISOTTO WITH PORCINI MUSHROOMS
- 1 onion
- 300 g porcini mushrooms
- 1 clove garlic
- 1 cup Arborio rice Krina
- 125 ml white wine
- 2-3 cups chicken broth
- Sauté 1 chopped onion, 300 g porcini mushrooms and 1 clove garlic in olive oil.
- Add 1 cup Arborio rice and white wine.
- Gradually add boiling chicken broth, stirring until you reach 2-3 cups.
- Finally season with fresh thyme and salt.
- Serve with Parmesan cheese.