How to make
First soak the dried mushrooms in a little water. As soon as they soften, strain them and squeeze them well from the liquid.
Finely chop the onion and fry it in the heated olive oil. Add the strained porcini mushrooms and stir for a few minutes, until they release their aroma. Add the rice, fry it and after 1-2 minutes pour the wine. Cook, until the alcohol evaporates - about 2 minutes.
Add the chopped fresh field mushrooms and porcini mushrooms. The risotto broth needs to be hot, so it's best to keep it on a low heat, so that it doesn't cool down.
After adding the mushrooms to the risotto, add salt and start pouring the broth - pour 2 ladles at a time and cook.
Do not add the next portion of broth, until the liquid is absorbed by the rice. Stir the risotto at all times.
Cook the rice according to the time indicated on the packet. Note that carnaroli rice is best for risotto, because it releases enough starch and constant stirring is key.
If you want the risotto to be even creamier, add 2-3 spoons of cream, butter or mascarpone.
The last step in the preparation is to grate some Parmesan. Stir and divide it into plates. Sprinkle each portion with fresh parsley and a little more grated parmesan.
The light risotto with two kinds of mushrooms is ready.
