Risotto with mushrooms, parmesan and sour cream

1 serving

60 minutes

Mushroom risotto with parmesan and sour cream is an elegant dish of Italian cuisine that combines the tenderness of Arborio rice, the richness of mushroom broth, and the creamy texture of cream. Risotto first appeared in Northern Italy, where rice fields along the Po River gifted the world this culinary masterpiece. Mushrooms add an earthy aroma to the dish, while parmesan adds zest and depth of flavor. The light acidity of sour cream refreshes and balances the rich ingredients, and chives add a subtle green note. This risotto is not just food but a cozy gastronomic journey into the atmosphere of Italian family lunches where each ingredient plays an important role in flavor harmony.

Energy value per serving

• Calories: 836
• Proteins: 21.4g
• Fats: 48.7g
• Carbohydrates: 79.7g

Ingredients

• Arborio rice: 100 g
• Mushroom broth: 100 ml
• Olive oil: 10 ml
• Cream 10%: 30 ml
• Butter: 30 g
• Parmesan cheese: 30 g
• Sour cream 10%: 10 g
• Aspen mushrooms: 60 g
• Frozen porcini mushrooms: 30 g
• Onion-sibulet: 1 g
• Salt: to taste

Cooking steps

1. Fry Arborio rice in olive oil.

   Required ingredients:

   • Arborio rice: 100 g
   • Olive oil: 10 ml

2. Add mushroom broth and cream.

   Required ingredients:

   • Mushroom broth: 100 ml
   • Cream 10%: 30 ml

3. Then thicken the risotto with butter and grated Parmesan.

   Required ingredients:

   • Butter: 30 g
   • Parmesan cheese: 30 g

4. Fry the mushrooms separately.

   Required ingredients:

   • Aspen mushrooms: 60 g
   • Frozen porcini mushrooms: 30 g

5. Finely chop the green onion.

   Required ingredients:

   • Onion-sibulet: 1 g

6. Serve the risotto and mushrooms, sprinkle with chopped green onions, and salt.

   Required ingredients:

   • Salt:  to taste

7. Garnish with thin slices of Parmesan.

   Required ingredients:

   • Parmesan cheese: 30 g