Risotto with porcini mushrooms and parmesan
4 servings
60 minutes
Risotto with white mushrooms and parmesan is a true embodiment of Italian culinary sophistication. Originating from the northern regions of Italy, this creamy and aromatic rice masterpiece has won the hearts of gourmets worldwide. White mushrooms impart a rich forest aroma to the dish, while parmesan adds softness and zest to the flavor. Delicate notes of white wine harmoniously complement the composition, revealing the depth of flavor in each ingredient. Risotto has a velvety texture due to the careful addition of hot broth during cooking, and its rich taste makes it an ideal choice for both festive dinners and cozy family evenings. It is served hot with an extra portion of grated parmesan that highlights its exquisite character.
1
Heat olive oil in a pan and sauté the garlic.
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
2
Add rice, stirring constantly. Pour in a small amount of hot broth, cover with a lid, and reduce the heat.
- Rice: 300 g
- Mushroom broth: 500 ml
3
Constantly stirring, add broth to the pan in small portions until the rice is partially cooked.
- Mushroom broth: 500 ml
4
Squeeze the soaked mushrooms well and add them to the rice. Continue to add broth.
- Dried mushrooms: 70 g
- Mushroom broth: 500 ml
5
When the mushrooms and rice are almost ready, pour in the wine.
- Dry white wine: 100 ml
6
Pour in the last portion of broth, sprinkle the rice with grated Parmesan, and mix well. The risotto should be thick and well absorbed.
- Mushroom broth: 500 ml
- Parmesan (Parmigiano Reggiano): 50 g
