Traditional Brazilian Clothing

Ricette con i funghi: risotto ai porcini e totani

What: first course of sea and mountains
Difficulty: Average

Ingredients for three people: 100 grams of mushrooms, two squid small / medium, olive olive oil, shallot, parsley, a small glass of red wine (but white is fine), nut for the stock, a knob of butter (optional) 210 grams of rice for risotto

Procedure:
Wash the mushrooms thoroughly and cut into small pieces (if using dried ones, place them in water for a few minutes). Then make the squid: clean well and wash them under running cold water, then arrange them on a cutting board and cut into small pieces.

At this point, put in extra virgin olive oil in saute the shallot, cut into very thin slices. Use a pan high enough.

Meanwhile, prepare the broth in a saucepan (if you do not have much time, you can also use the classic nut).

Add the rice and let it roast shallots, stirring vigorously. Add red wine and let evaporate. As soon as the wine evaporates, add the mushrooms and squid. Continue to stir, being careful that the rice does not stick to the bottom of the pan.

Pour the hot stock gradually and bring to a boil. Room to taste.

Cook the rice (about 15/18 minutes on average depending on the rice used), stirring occasionally. Keep warm in a little ' stock: You might need to add it.

Once the rice is ready, turn off the flame. If you wish, add a knob of butter. You can mix it for a few minutes, then add the finely chopped parsley and serve.