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Risotto with porcini mushrooms from Mirko Zago

1 serving

30 minutes

Recipe from the restaurant La Fabbrica in Rostov-on-Don.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
662.3
kcal
8.7g
grams
49.4g
grams
46.4g
grams
Ingredients
1serving
Arborio rice
60 
g
Mushroom broth
300 
ml
Olive oil
20 
ml
White mushrooms
85 
g
Butter
15 
g
Melted butter
15 
g
Parsley
1 
g
Salt
 
to taste
Ground black pepper
 
to taste
Cooking steps
  • 1

    Slice the mushrooms lengthwise into four parts and sauté in butter. Add salt to taste.

    Required ingredients:
    1. White mushrooms85 g
    2. Butter15 g
    3. Salt to taste
  • 2

    Sauté the rice in olive oil for two minutes. Pour warm broth over the rice. Simmer on medium heat for about 17 minutes until al dente.

    Required ingredients:
    1. Olive oil20 ml
    2. Arborio rice60 g
    3. Mushroom broth300 ml
  • 3

    Add sautéed mushrooms, butter, and clarified butter. Stir vigorously to achieve a uniform creamy texture. Add salt and pepper.

    Required ingredients:
    1. White mushrooms85 g
    2. Butter15 g
    3. Melted butter15 g
    4. Salt to taste
    5. Ground black pepper to taste
  • 4

    Serve the risotto in a deep plate, garnished with a sprig of parsley.

    Required ingredients:
    1. Parsley1 g

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