Porcini Mushroom Risotto
Classic creamy risotto with the intense flavor of fresh and dried porcini mushrooms, perfumed with herbs and a touch of Parmigiano Reggiano.
45 min2 servingsAdvancedItalian
798kcal / serving
20.9 gprotein
90.2 gcarbs
35.2 gfat
Ingredients
- 200 grams Arborio rice
- 20 grams Dried porcini mushrooms
- 150 grams Fresh porcini mushrooms (or cremini mushrooms)
- 750 ml Vegetable or chicken broth
- 1 small Onion
- 2 cloves Garlic
- 100 ml Dry white wine
- 50 grams Unsalted butter
- 50 grams Grated Parmigiano Reggiano cheese
- 1 tablespoon Fresh parsley, chopped
- 1 tablespoons Extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- Soak and chop the dried porcini, reserving the strained liquid and adding it to the hot broth.
- Heat the broth (approx. 750ml) over low heat in a separate pot.
- Sauté chopped onion and garlic in olive oil and 25g of butter in a wide skillet over medium heat. Cook until tender.
- Add the Arborio rice and toast for 2-3 minutes, stirring constantly.
- Deglaze with dry white wine, allowing it to evaporate completely.
- Add the hot broth, one ladleful at a time, stirring until absorbed before adding more. Cook for 15-18 minutes.
- Add the hydrated and chopped porcini, along with the sliced fresh porcini. Continue adding broth and stirring until the rice is al dente and the risotto is creamy (approx. 5-7 minutes more).
- Remove from heat. Finish with 25g of butter and Parmigiano Reggiano. Season with salt and pepper, and serve garnished with fresh parsley.
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