Description
Red grapefruit brightens up a classic porcini risotto.
Ingredients
Scale
- 15 grams dried porcini mushrooms
- olive oil
- 1 red onion, finely sliced
- 1 cup rice (220g) vialone nano or carnaroli, or arborio if you are in a grind)
- 4 cups (1 liter) vegetable broth
- 1/4 cup (60ml) dry white wine
- 1/3 cup (30 grams) grated pamigiano-reggiano
- salt and pepper to taste
- 2 red grapefruits, peeled with the membrane removed
- fresh mint for garnish
Instructions
- Bring some water to boil in a kettle and then soak the dried porcini mushrooms in hot water for half an hour. Once soaked, drain the mushrooms but reserve the soaking liquid. Squeeze out any access water the mushrooms may be holding.
- Heat the vegetable broth in a pot and bring to a simmer.
- In another pot heat the olive oil over medium heat and then add the onion. Let soften for about 2 minutes and then add the rice. Stir well so the rice is coated with the olive oil and onion. Add the white wine and stir until the rice absorbs the wine. Once absorbed, add a ladle of the hot broth. Repeat until the rice is al dente. Tdd the soaking water from the mushrooms and the mushrooms and stir until absorbed.
- Turn off the heat and add the pamigiano-reggiano. Season with salt and pepper to taste.
- Add the grapefruit, garnish with fresh mint and serve right away.
- Prep Time: 10 mins
- Cook Time: 30 mins