Risotto with Porcini Mushrooms

This authentic mushroom risotto comes from Italy, specifically from Piedmont. It takes about half an hour to prepare, but the effort is definitely rewarded with an excellent taste. Gourmets adore it, as it can be served as a standalone and very filling dish.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Mushrooms, mushrooms, fresh

  • 1 piece Onion, raw

  • 2 spoons Oil, olive

  • 30 g Butter, unsalted

  • 350 g Rice, white, short grain

  • 1.5 l Soup base, chicken, cube

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 60 g Cheese, Parmesan, grated

Steps

  1. Pour the broth into a pot, bring it to a boil, and set it aside. Wash the fresh porcini mushrooms thoroughly and clean them. Slice them into thin pieces or small chunks. Peel the onion and chop it into small pieces.

  2. Place a pot on the stove and heat butter and olive oil in it. Sauté the onion in the butter and oil, stirring constantly. When the onion starts to change color, add the sliced mushrooms and sauté them for a few minutes over medium heat.

  3. Rinse the rice in a large colander under running water until the water is no longer cloudy. Drain the rice and add it to the pot. Stir it with a wooden spoon for a minute or two until it becomes translucent and absorbs the flavors of the onion, mushrooms, and butter. Add a ladleful of hot broth and continue stirring with the wooden spoon. When the rice absorbs the liquid, add another ladleful of broth.

  4. Continue stirring and adding broth for about 25 minutes until the rice is well cooked. Then remove the pot from the heat, season the risotto with salt and pepper to taste. Serve it warm on plates, sprinkled with grated Parmesan cheese. Optionally, garnish with a sprig of rosemary or chopped parsley.

Nutrition Information (Per 100g)

  • Calories: 178.24 kcal
  • Fat: 4.29 g
    • Saturated Fat: 1.66 g
  • Carbohydrates: 29.56 g
    • Sugars: 0.88 g
  • Protein: 3.8 g
  • Fiber: 0.59 g

Advice

If using dried porcini mushrooms, soak them in cold water for 15 minutes. Use the soaking water later for the risotto.