Mushroom risotto with parmesan

4 servings

30 minutes

Mushroom risotto with parmesan is the quintessence of Italian cuisine, combining the creaminess of texture with the rich aroma of forest mushrooms and the piquancy of parmesan. This recipe originates from northern Italy, where rice is a staple ingredient in many dishes. Porcini mushrooms simmered in broth impart a deep flavor to the risotto, while parmesan completes the dish with a rich, slightly nutty note. It pairs perfectly with a glass of dry white wine and can be served as a standalone culinary masterpiece or as a side to meat. Risotto requires patience as its creamy consistency is achieved by gradually adding hot broth, making each bite incredibly tender and infused with flavor. An ideal choice for a cozy dinner or special occasion.

Energy value per serving

• Calories: 866.1
• Proteins: 19.8g
• Fats: 49.6g
• Carbohydrates: 76.9g

Ingredients

• Water: 4 l
• Black peppercorns: 1 tsp
• Dried porcini mushrooms: 30 g
• Butter: 8 tbsp
• Forest mushroom mix: 250 g
• Onion: 1 head
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Arborio rice: 2 glass
• Dry white wine: 1 glass
• Grated Parmesan cheese: 120 g

Cooking steps

1. In a pot, mix water, dried mushrooms, and black peppercorns. Bring to a boil, reduce heat, and simmer for 1 hour. Strain the broth — it should yield about 7-8 cups. Return to the pot and keep warm over low heat.

   Required ingredients:

   • Water: 4 l
   • Black peppercorns: 1 teaspoon
   • Dried porcini mushrooms: 30 g

2. Meanwhile, melt 3 tablespoons of butter in a large saucepan over medium heat. Add thinly sliced fresh mushrooms and sauté for 3 minutes. Transfer to a plate.

   Required ingredients:

   • Butter: 8 tablespoons
   • Forest mushroom mix: 250 g

3. In a saucepan, melt another 3 tablespoons of butter. Add finely chopped onion and sauté until soft for about 5 minutes. Season with salt, add rice, and stir for 1-2 minutes. Then pour in the wine and let it evaporate for 3-4 minutes.

   Required ingredients:

   • Butter: 8 tablespoons
   • Onion: 1 head
   • Coarse salt:  to taste
   • Arborio rice: 2 glasss
   • Dry white wine: 1 glass

4. Pour a ladle of hot broth into the saucepan and let it evaporate, stirring with a wooden spoon. Continue to add broth, allowing it to evaporate, until the rice is ready, about 30 minutes.

   Required ingredients:

   • Water: 4 l

5. Remove from heat, add salt and pepper. Add the remaining 2 tablespoons of oil and parmesan.

   Required ingredients:

   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Butter: 8 tablespoons
   • Grated Parmesan cheese: 120 g