Risotto with porcini mushrooms and cream
6 servings
30 minutes
Risotto with white mushrooms and cream is an exquisite dish of Italian cuisine, combining a delicate creamy texture with the rich flavor of forest mushrooms. Originating from Northern Italy, risotto is known for its cooking method that requires patience and skill. White mushrooms add depth and richness, while cream and parmesan create a velvety consistency. Wine adds a slight acidity, enhancing the aroma of the ingredients. This dish is perfect for a cozy family dinner or a festive table. It pairs beautifully with white wine and fresh herbs, adding a special elegance to the meal.
1
Chop the onion finely and mince the garlic. In a deep skillet (a pot with a thick bottom), heat olive oil and a slice of butter.
- Onion: 1 head
- Garlic: 4 cloves
- Olive oil: 50 ml
- Butter: 50 g
2
First, sauté the onion until translucent and soft. Add the rice to the sautéed onion, stirring constantly (for a few minutes), then add the garlic and mix thoroughly.
- Onion: 1 head
- Carnaroli rice: 500 g
- Garlic: 4 cloves
3
Add mushrooms and stir for 2-4 minutes. Add white dry wine to the risotto. Stir continuously. After a few minutes, add chicken broth. It should be poured in small doses, the first dose is 2 ladles, then one ladle as it evaporates.
- Fresh mushrooms: 500 g
- Dry white wine: 200 ml
- Chicken broth: 1.5 l
4
During the preparation of risotto, the broth should be kept at a simmer, i.e., very hot but not boiling. After 15 minutes of cooking, the rice should be tasted. It should be al dente. Add a little salt to the risotto.
- Salt: to taste
5
Pour the cream into a bowl, grate the cheese finely, and mix. Remove the risotto from the heat and carefully stir in the cheese-cream mixture. Let it sit for a few minutes, then serve.
- Cream 20% fat: 100 ml
- Parmesan (Parmigiano Reggiano): 50 g
