Risotto with porcini mushrooms and parmesan.

4 servings

35 minutes

Risotto with white mushrooms and parmesan is a true embodiment of Italian gastronomy. This delicate, creamy rice masterpiece was born in Northern Italy, where chefs have perfected the art of making the perfect risotto for centuries. White mushrooms add a refined forest aroma to the dish, while parmesan adds depth and richness of flavor. The light acidity of white wine harmonizes with the velvety texture of butter. Risotto with white mushrooms and parmesan is not just food; it is a gastronomic delight perfect for a cozy dinner or festive lunch. It is best served hot with a glass of dry white wine, and fresh parsley adds a touch of freshness and completeness to the flavor composition.

Energy value per serving

• Calories: 418.5
• Proteins: 4g
• Fats: 37.8g
• Carbohydrates: 14.8g

Ingredients

• Rice: 70 g
• Olive oil: 20 ml
• Butter: 150 g
• Shallots: 10 g
• Parmesan cheese: 20 g
• Fish broth: 200 g
• Parsley: 5 g
• White mushrooms: 70 g
• White wine: 20 ml

Cooking steps

1. In a saucepan, sauté shallots and white mushrooms in olive oil.

   Required ingredients:

   • Shallots: 10 g
   • White mushrooms: 70 g
   • Olive oil: 20 ml

2. Add rice and sauté a little.

   Required ingredients:

   • Rice: 70 g

3. Then we add white wine and evaporate some of it.

   Required ingredients:

   • White wine: 20 ml

4. Add broth and cook the risotto to al dente, gradually adding broth.

   Required ingredients:

   • Fish broth: 200 g

5. Remove the risotto from the heat and add parmesan and butter.

   Required ingredients:

   • Parmesan cheese: 20 g
   • Butter: 150 g

6. Add salt and pepper to taste.

   Required ingredients:

   • Parsley: 5 g
   • Parsley: 5 g

7. We place the risotto on a plate and garnish it with a sprig of fresh parsley.

   Required ingredients:

   • Parsley: 5 g