Risotto ai Funghi Porcini
A creamy winter warming porcini mushroom risotto or Risotto ai Funghi Porcini
Equipment
- 1 large saucepan
Ingredients
- 2 tbsp olive oil
- 6 tbsp butter
- 1 onion medium
- 2 cloves garlic
- 1.5 cups arborio rice
- .5 cup white wine
- 5 cups stock chicken or vegetable
- 500 grams porcini mushrooms 50 grams if dried
- .5 cup parmesan cheese grated
Instructions
- Start by heating olive oil and a knob of butter in a wide, heavy-bottomed pan. Add finely chopped onion and garlic, sautéing until they're translucent.
- Add the Arborio rice to the pan. Toast it lightly until the edges become translucent while the center remains white.
- Pour in the white wine and stir until it's fully absorbed. This is known as "deglazing" the pan.
- Add a ladleful of warm broth to the rice, stirring frequently until the liquid is absorbed. This process, which should be done over medium heat, allows the rice to release its starch and create that creamy consistency we love in risotto.
- While the rice is cooking, prepare the porcini mushrooms. Sauté them in a separate pan with some butter until they're tender and their water has evaporated.
- Once the rice is al dente - cooked to be firm to the bite - add the cooked mushrooms, a generous sprinkle of Parmesan cheese, and a knob of butter for extra creaminess. Stir well to combine.
Nutrition
Calories: 934kcalCarbohydrates: 161gProtein: 22gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 54mgSodium: 1531mgPotassium: 2049mgFiber: 17gSugar: 7gVitamin A: 1249IUVitamin C: 7mgCalcium: 180mgIron: 6mg
Tried this recipe?Let us know how it was!
