Risotto with porcini mushrooms and herbs
1 serving
180 minutes
Risotto with white mushrooms and herbs is a classic of Italian cuisine, combining the tenderness of creamy rice with the earthy aroma of mushrooms. This dish originates from the northern regions of Italy, where rice has been cultivated for centuries. White mushrooms add a rich flavor and pleasant texture to the risotto, while herbs bring freshness and sophistication. Notes of white wine enhance the depth of flavors, making the dish elegant and refined. Risotto is served as a main course or as a side dish to fish and meat. The key is to cook the rice properly so that it remains slightly al dente. Serving with pine nuts adds a delicate nutty touch. This dish is perfect for an Italian-style dinner accompanied by a glass of white wine.
1
Preparing mushroom broth: mushrooms need to be thoroughly washed in advance, changing the water several times, then put them in a pot, add 450 ml of water and simmer for about 1.5 hours until a third of the water evaporates; we need 300 ml of broth. The finished broth should be strained. Remove the mushrooms from the broth, cool them down and chop.
- White mushrooms: 100 g
2
Chop the onion and greens.
- Onion: 50 g
- Green: 0.5 bunch
3
Fry the onion, add rice, cook for 3 minutes over medium heat.
- Onion: 50 g
- Rice: 100 g
4
Pour in the wine and let it evaporate.
- Dry white wine: 50 ml
5
Gradually add broth so that it always slightly covers the rice on top. Stir constantly. Cook this way until the broth is finished. The main thing is not to overcook the risotto, otherwise it will turn into rice porridge.
6
Sauté the mushrooms, add them at the end of cooking, and simmer for 5 minutes.
- White mushrooms: 100 g
7
Pour in the oil, add pepper. Remove from heat and let it sit for 2-3 minutes.
- Olive oil: 50 ml
- Ground black pepper: to taste
8
When serving, sprinkle with pine nuts and herbs.
- Pine nuts: to taste
- Green: 0.5 bunch