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

• Calories: 662.3
• Proteins: 8.7g
• Fats: 49.4g
• Carbohydrates: 46.4g

Ingredients

• 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:

   • White mushrooms: 85 g
   • Butter: 15 g
   • 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:

   • Olive oil: 20 ml
   • Arborio rice: 60 g
   • Mushroom broth: 300 ml

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

   Required ingredients:

   • White mushrooms: 85 g
   • Butter: 15 g
   • Melted butter: 15 g
   • Salt:  to taste
   • Ground black pepper:  to taste

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

   Required ingredients:

   • Parsley: 1 g