Dried Boletus Edulis

Dried Boletus Edulis Risotto

Ingredients:

1 Cup of Arborio or Carnaroli rice.

1 Small onion, finely chopped.

2 Garlic cloves, minced.

1 Cup of dried boletus edulis.

4 Cups of broth vegetable or mushroom broth.

1/2 Cup of white wine.

1/4 cup of grated Parmesan cheese.

2 Tablespoons of butter.

Olive oil.

Salt and pepper to taste.

Chopped fresh parsley for garnish.

Instructions:

1. Rehydrate dried boletus edulis: Place the boletus in a bowl and cover with hot water. Let them soak for 15-20 minutes, until they are soft and have absorbed water.

2. Drain the rehydrated boletus and reserve them. Do not discard the soaking water, as you can use it later in the recipe to give the risotto more flavor.

3. In a large skillet or pot, heat a little olive oil over medium heat. Add the chopped onion and garlic and cook until tender and translucent.

4. Add the rehydrated boletus to the pan and sauté for a few minutes until lightly golden and fragrant.

5. Add the rice to the pan and stir it to blend well with the boletus and absorb the flavors. Cook for a couple of minutes until the rice is lightly toasted.

6. Add the white wine and stir until completely evaporated.

7. Start adding the vegetable broth or mushroom broth, one cup at a time, stirring constantly and waiting for the rice to absorb the liquid before adding more. You can use the boletus soaking water as part of the broth to give it more flavor.

8. Continue adding the broth and stirring until the rice is al dente, tender but still slightly firm. This will take about 20-25 minutes.

9. Once the rice is done, remove the pan from the heat and add the grated Parmesan cheese and butter. Stir well so that they melt and are incorporated into the risotto. If necessary, adjust the seasoning with salt and pepper.

10. Serve the dried boletus edulis risotto hot, sprinkled with chopped fresh parsley for decoration.

Enjoy this delicious dried boletus edulis risotto, full of intense flavors and creamy textures!