Mushroom Risotto

The risotto has a very pronounced mushroom flavor, as it is prepared from both dried and fresh mushrooms. We used dried porcini and chestnut mushrooms, but you can also use other dried or fresh mushrooms of your choice.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 50 g Mushrooms, shiitake, dried

  • 1 l Soup base, chicken, cube

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 250 g Mushrooms, mauve

  • 300 g Rice, white, short grain

  • 175 ml Alcohol, Wine, White

  • 40 g Butter, unsalted

  • 0.25 bouquet Parsley, fresh

  • 50 g Cheese, Parmesan, grated

  • pieces Salt, table

Steps

  1. Place the dried porcini mushrooms in a large bowl. Pour hot broth over them and let them soak for 20 minutes.

  2. Carefully clean the chestnut mushrooms, wipe them with a damp cloth, and cut them into smaller pieces. Drain the soaked porcini mushrooms and squeeze them well. Strain the broth and pour it into a pot, which you place on the stove. Keep the broth warm on low heat. Cut the soaked porcini mushrooms into smaller pieces. Peel the garlic and chop it finely. Rinse the parsley under running water, shake it dry, and chop it.

  3. Place a larger pot with a thick bottom on the stove and heat the olive oil. Add the chopped onion and sauté it, stirring occasionally, until it becomes translucent. Add the garlic and sauté it with the onion for 1 minute until fragrant. Then add the mushrooms (both fresh and soaked) to the pot and sauté them, stirring occasionally, for 8 minutes.

  4. Add the rice to the pot and sauté it for 1 minute until it becomes translucent. Pour the wine over the ingredients and cook on moderate heat, stirring constantly, until the wine evaporates. Once the wine has evaporated, add about 1/4 of the hot broth to the pot. Stir until the rice absorbs all the liquid, then add more broth. Continue stirring the rice and gradually adding the broth for the next 10 to 15 minutes.

  5. When the risotto is creamy but the rice is still slightly firm, remove the pot from the heat. Stir in the butter, half of the grated Parmesan, and the parsley. Cover the pot and let the risotto rest for 4 minutes.

  6. Serve the prepared risotto on plates, sprinkle with the remaining parsley and cheese, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 242.75 kcal
  • Fat: 7.76 g
    • Saturated Fat: 3.53 g
  • Carbohydrates: 35.74 g
    • Sugars: 0.59 g
  • Protein: 6 g
  • Fiber: 1.29 g

Advice

If you want the risotto to be truly special, garnish it with thinly sliced mushrooms that are quickly sautéed in butter.