Boletus edulis risotto

The rice in this edulis risotto, carnaroli, has a great capacity to absorb the liquid and the risotto will be creamy but slightly al dente inside

For the risotto to be delicious we must take care of the cooking, the broth to be added (or water) must be added little by little and must be very hot. We must stir the rice well with the help of a spatula to help it release the starch without breaking it