Risotto with porcini mushrooms and parsley

6 servings

40 minutes

Risotto with white mushrooms and parsley is a true embodiment of Italian culinary mastery. This dish originated in the northern regions of Italy, especially popular in Lombardy and Veneto. The white mushrooms give it a rich forest aroma, while the parsley adds freshness and lightness. The creamy texture is achieved by gradually adding broth to the rice, which absorbs all the flavors. A subtle hint of garlic and parmesan enhances the flavor depth, while butter completes the composition with softness. Risotto is perfect for both a cozy home dinner and a festive feast. It pairs wonderfully with white wine and is complemented by freshly grated parmesan. Each spoonful of this dish is a true journey to sunny Italy, where taste and quality are cherished.

Energy value per serving

• Calories: 531.4
• Proteins: 9.1g
• Fats: 25.3g
• Carbohydrates: 67.9g

Ingredients

• Rice: 500 g
• White mushrooms: 350 g
• Garlic: 2 clove
• Olive oil: 5 tbsp
• Butter: 50 g
• Parsley: 1 bunch
• Mushroom broth: 1 l
• Grated Parmesan cheese: to taste
• Salt: to taste

Cooking steps

1. Thoroughly wash the mushrooms and slice them thinly. Grate the garlic finely, add it to a pan with olive oil, sauté for half a minute — then add the mushrooms and fry on high heat. When the mushrooms are ready, add salt and finely chopped parsley (half a bunch).

   Required ingredients:

   • White mushrooms: 350 g
   • Garlic: 2 cloves
   • Olive oil: 5 tablespoon
   • Parsley: 1 bunch
   • Salt:  to taste

2. Meanwhile, in another pan, place a piece of butter and add the rinsed rice, frying it until transparent and until all the butter is absorbed. Then gradually add broth by the ladle, remembering to stir. It's important not to let the mushrooms cool while cooking the rice; keep them warm.

   Required ingredients:

   • Butter: 50 g
   • Rice: 500 g
   • Mushroom broth: 1 l

3. When the rice is half cooked, add half a portion of mushrooms. Then continue to add broth. When the rice is fully cooked, add a piece of butter, grated parmesan, and the remaining parsley.

   Required ingredients:

   • White mushrooms: 350 g
   • Mushroom broth: 1 l
   • Butter: 50 g
   • Grated Parmesan cheese:  to taste
   • Parsley: 1 bunch

4. Divide onto plates, place some remaining mushrooms in the center of each plate, and drizzle with the juice released during frying. Serve grated parmesan separately.

   Required ingredients:

   • White mushrooms: 350 g
   • Grated Parmesan cheese:  to taste