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Mushroom risotto with porcini mushrooms

Mushroom risotto with porcini mushrooms is a classic of Italian cuisine. Delicately melting risotto rice is combined with roasted fresh and soaked dried porcini mushrooms, shallots, a little garlic, butter and Parmesan to create a wonderfully creamy dish full of umami and forest aroma. White wine adds a delicately fruity freshness, the broth provides aromatic depth and fresh herbs add color. The dish combines comfort, depth and finesse at a high level and is ideal as a main course that tastes of indulgence and conviviality.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Soaking time for dried mushrooms 30 minutes
Total Time 1 hour 15 minutes
Course Main course
Cuisine Italian
Servings 2 Servings
Calories 545 kcal

Cooking utensils

  • 1 Large pan
  • 1 Pot
  • 1 Cutting board
  • 1 Knife
  • 1 Sieve
  • 1 Grater

Ingredients
  

Risotto & mushrooms:

  • 200 g Risotto rice Arborio or Carnaroli
  • 150 g fresh porcini mushrooms alternatively 20 g dried, soaked
  • 1 Shallot
  • 1 Garlic clove
  • 750 ml hot vegetable stock
  • 75 ml dry white wine
  • 2 1 tbsp olive oil
  • 30 g Butter
  • 50 g freshly grated Parmesan cheese
  • Salt Pepper
  • 1 tablespoon freshly chopped parsley

Preparation
 

Prepare the mushrooms:

  • Soak the dried mushrooms in warm water for at least 30 minutes, squeeze out and roughly chop (keep the soaking water). Clean and slice the fresh mushrooms.

Approach:

  • Finely chop the shallot and garlic, sauté in olive oil. Add the mushrooms and sauté.

Cook risotto:

  • Add the rice, stir until translucent and deglaze with white wine.
  • Gradually add hot stock (and a little mushroom soaking water), stirring constantly until the rice is al dente and creamy (approx. 20-25 minutes).
  • Stir in the butter and parmesan, season with salt and pepper.

Finish:

  • Cover the risotto, leave to rest for 2 minutes and serve sprinkled with parsley.

Recommended sides:

  • Corn polenta with parmesan
  • Green salad with walnut oil
  • Crostini with truffle butter

Nutritional values per portion

Calories: 545kcalCarbohydrates: 78gProtein: 13gFat: 18g
Keyword Autumn, Italy, Mushroom risotto, Porcini mushrooms, Risotto, Sauvignon Blanc, Vegetarian, Wine with food
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