Boletus and Bomba Rice Risotto

Boletus and Bomba Rice Risotto

A simple way to prepare a boletus risotto at home, a luxury restaurant dish.

Ingredients: Rice, Boletus, vegetable broth, white wine, milk, oil, onion, green pepper, garlic, parsley, salt, and pepper.

Preparation: Sauté the chopped Boletus in oil, garlic, salt, and pepper.

For the rice, crush onion and green pepper in olive oil and let it soften, add the rice, stir, incorporate the white wine, add the previously sautéed Boletus, stir, add the vegetable broth, season to taste, add milk, and stir again.

It should be creamy.

Step-by-step preparation with fresh mushrooms

1. Wash and cut the mushrooms into pieces.
2. In a pan, add 6 tablespoons of oil and cook on low heat, and before the garlic browns, add the mushrooms, season to taste, and cook the mushrooms over medium heat until they start to release water; when the water evaporates, remove from heat and set aside.
3. Heat the broth.
4. Meanwhile, in a saucepan, add the remaining butter and oil, the chopped onion, and a little salt, and let the onion soften over low heat for about 10 minutes.
5. Add the rice to the saucepan, stir, add the wine, and let it evaporate for a few minutes. Add the mushrooms and hot broth, cook over medium heat stirring occasionally until almost all the broth is absorbed and the rice is cooked when tasted.
6. The risotto should be creamy, not dry; if necessary, more liquid can be added while cooking.

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