Risotto with porcini mushrooms
3 servings
30 minutes
Mushroom risotto is a delicate, velvety dish of Italian cuisine that impresses with its rich flavor and refined texture. Its history traces back to northern Italy, where Arborio rice became the base for this culinary masterpiece. The white mushrooms impart a noble forest aroma to the risotto, while the combination of butter and Parmesan makes it truly creamy. White dry wine adds subtle notes of acidity, balancing the rich mushroom taste. The dish is perfect for a cozy dinner, where each spoonful reveals layered flavor nuances. Risotto can be served as a main dish or as an exquisite side to meat or fish. The key is to enjoy it hot when the texture still retains its silkiness.
1
Finely chop the onion and garlic.
- Onion: 60 g
- Garlic: 15 g
2
Cut half of the white mushrooms into cubes and the other half into slices.
- White mushrooms: 250 g
3
Heat olive oil, sauté onion until translucent. Add garlic and sauté for another minute.
- Olive oil: 30 ml
- Onion: 60 g
- Garlic: 15 g
4
Next, add diced mushrooms and sauté until they settle, about 2 minutes.
- White mushrooms: 250 g
5
Pour rice into the pan and fry for 2-3 minutes, stirring.
- Arborio rice: 250 g
6
Pour in the wine and evaporate it for 2 minutes.
- Dry white wine: 100 ml
7
Gradually pour broth into the pan, stirring regularly, and bring the risotto to an al dente state. Season with salt and pepper.
- Mushroom broth: 500 ml
- Salt: to taste
- Ground black pepper: to taste
8
In a separate pan, heat 20 grams of butter and sauté sliced mushrooms until golden brown. Season with salt and pepper.
- Butter: 80 g
- White mushrooms: 250 g
- Salt: to taste
- Ground black pepper: to taste
9
When the rice is almost ready, add the remaining butter and parmesan (leave some for serving) and mix well.
- Butter: 80 g
- Parmesan cheese: 30 g
10
Serve the risotto hot, garnished with slices of white mushrooms. Optionally, sprinkle with grated Parmesan.
- White mushrooms: 250 g
- Parmesan cheese: 30 g