Risotto with porcini mushrooms from Mirko Zago

Name: Risotto with porcini mushrooms from Mirko Zago
Total time: 30 min
Yield: 1
Ingredients: Arborio rice 60 g; Mushroom broth 300 ml; Olive oil 20 ml; White mushrooms 85 g; Butter 15 g; Melted butter 15 g; Parsley 1 g; Salt 0 to taste; Ground black pepper 0 to taste

1 serving

30 minutes

Recipe from the restaurant La Fabbrica in Rostov-on-Don.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

662.3

kcal

8.7g

grams

49.4g

grams

46.4g

grams

Ingredients

1serving

Arborio rice

60

g

Mushroom broth

300

ml

Olive oil

20

ml

White mushrooms

85

g

Butter

15

g

Melted butter

15

g

Parsley

1

g

Salt

to taste

Ground black pepper

to taste

Cooking steps

1
Slice the mushrooms lengthwise into four parts and sauté in butter. Add salt to taste.
Required ingredients:
1. White mushrooms: 85 g
2. Butter: 15 g
3. Salt: to taste

2
Sauté the rice in olive oil for two minutes. Pour warm broth over the rice. Simmer on medium heat for about 17 minutes until al dente.
Required ingredients:
1. Olive oil: 20 ml
2. Arborio rice: 60 g
3. Mushroom broth: 300 ml

3
Add sautéed mushrooms, butter, and clarified butter. Stir vigorously to achieve a uniform creamy texture. Add salt and pepper.
Required ingredients:
1. White mushrooms: 85 g
2. Butter: 15 g
3. Melted butter: 15 g
4. Salt: to taste
5. Ground black pepper: to taste

4
Serve the risotto in a deep plate, garnished with a sprig of parsley.
Required ingredients:
1. Parsley: 1 g

Risotto with porcini mushrooms from Mirko Zago

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