Risotto with porcini mushrooms

Name: Risotto with porcini mushrooms
Total time: 30 min
Yield: 3
Ingredients: Arborio rice 250 g; Porcini mushrooms 250 g; Onion 60 g; Garlic 15 g; Dry white wine 100 ml; Olive oil 30 ml; Mushroom broth 500 ml; Parmesan (Parmigiano Reggiano) 30 g; Butter 80 g; Salt 0 to taste; Ground black pepper 0 to taste

3 servings

30 minutes

Mushroom risotto is a delicate, velvety dish of Italian cuisine that impresses with its rich flavor and refined texture. Its history traces back to northern Italy, where Arborio rice became the base for this culinary masterpiece. The white mushrooms impart a noble forest aroma to the risotto, while the combination of butter and Parmesan makes it truly creamy. White dry wine adds subtle notes of acidity, balancing the rich mushroom taste. The dish is perfect for a cozy dinner, where each spoonful reveals layered flavor nuances. Risotto can be served as a main dish or as an exquisite side to meat or fish. The key is to enjoy it hot when the texture still retains its silkiness.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

584.9

kcal

13.4g

grams

27g

grams

67.7g

grams

Ingredients

3servings

250

250

100

500

Parmesan (Parmigiano Reggiano)

Butter

Salt

to taste

Ground black pepper

to taste

Cooking steps

1
Finely chop the onion and garlic.
Required ingredients:
1. Onion: 60 g
2. Garlic: 15 g

2
Cut half of the white mushrooms into cubes and the other half into slices.
Required ingredients:
1. Porcini mushrooms: 250 g

3
Heat olive oil, sauté onion until translucent. Add garlic and sauté for another minute.
Required ingredients:
1. Olive oil: 30 ml
2. Onion: 60 g
3. Garlic: 15 g

4
Next, add diced mushrooms and sauté until they settle, about 2 minutes.
Required ingredients:
1. Porcini mushrooms: 250 g

5
Pour rice into the pan and fry for 2-3 minutes, stirring.
Required ingredients:
1. Arborio rice: 250 g

6
Pour in the wine and evaporate it for 2 minutes.
Required ingredients:
1. Dry white wine: 100 ml

7
Gradually pour broth into the pan, stirring regularly, and bring the risotto to an al dente state. Season with salt and pepper.
Required ingredients:
1. Mushroom broth: 500 ml
2. Salt: to taste
3. Ground black pepper: to taste

8
In a separate pan, heat 20 grams of butter and sauté sliced mushrooms until golden brown. Season with salt and pepper.
Required ingredients:
1. Butter: 80 g
2. Porcini mushrooms: 250 g
3. Salt: to taste
4. Ground black pepper: to taste

9
When the rice is almost ready, add the remaining butter and parmesan (leave some for serving) and mix well.
Required ingredients:
1. Butter: 80 g
2. Parmesan (Parmigiano Reggiano): 30 g

10
Serve the risotto hot, garnished with slices of white mushrooms. Optionally, sprinkle with grated Parmesan.
Required ingredients:
1. Porcini mushrooms: 250 g
2. Parmesan (Parmigiano Reggiano): 30 g

Risotto with porcini mushrooms

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