Risotto with Porcini Mushrooms
Risotto with porcini mushrooms is a traditional Italian dish from northern Italy. It's a perfect dish for the end of winter, or start of autumn.
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Servings: 4 people
Calories: 831kcal
Ingredients
- 320 grams carnaroli rice
- 400 grams porcini mushrooms dried or fresh
- 1 liter vegetable broth
- 60 grams butter
- 50 grams Parmigiano Reggiano cheese grated
- 2 tablespoons extra virgin olive oil
- 1 small onion minced
- 1 clove garlic minced
- 2 tablespoons parsley chopped
- 1 pinch pepper
- 1 pinch salt
Instructions
- Prepare the mushrooms. If you are using fresh mushrooms, make sure to clean them thoroughly. If you are using dried ones, soak them in warm water for about an hour, or at least until they are soft.
- Separate the caps from the stems before cutting them into slices.
- In a saucepan, preferably non-stick, heat the extra virgin olive oil.
- Next, add the crushed garlic and cook for a few minutes.
- Then, add the sliced porcini mushrooms and sauté in high heat for about 10 to 12 minutes. Add salt and pepper to taste. Add some vegetable broth as needed.
- When the mushroom is cooked, add the parsley. Set aside a portion of the cooked mushrooms for toppings.
- In another saucepan, melt a tablespoon of butter, and then add the onions. Cook until they’re golden brown.
- Add the rice, and sauté for a couple of minutes.
- Add 1 cup of vegetable broth in the saucepan, and cook over medium heat. Stir occasionally. Make sure it doesn’t dry out, so add more vegetable broth as needed.
- When you think it’s well-cooked, add the cooked mushrooms, the rest of the butter, and the Parmesan cheese.
- Top each serving with some of the cooked porcini mushrooms you set aside before.
Notes
Buon appetito!
Serving: 80g | Calories: 831kcal | Carbohydrates: 145g | Protein: 20g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 1336mg | Potassium: 1688mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 8.4mg | Calcium: 194mg | Iron: 2.6mg
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