Porcini, Honey, and Leccini Mushroom Risotto

Name: Porcini, Honey, and Leccini Mushroom Risotto
Total time: 3600 s
Ingredients: 1/2 onion; 1 bay leaf; Juniper berries; 10 1/2 oz porcini mushrooms (about 300 g); 10 1/2 oz honey mushrooms (about 300 g); 10 1/2 oz leccini mushrooms (about 300 g); 1 handful grated Parmesan cheese; 1 1/2 cups risotto rice (about 300 g); 1 celery stalk; 1 carrot; 1/2 onion; 1 bay leaf; Salt

Saverio @cook_19237996

This dish doesn't have a story for me—just a reason: try it and see for yourself.

Saverio @cook_19237996

This dish doesn't have a story for me—just a reason: try it and see for yourself.

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Ingredients

60 min

1/2onion
1bay leaf
Juniper berries
10 1/2 ozporcini mushrooms (about 300 g)
10 1/2 ozhoney mushrooms (about 300 g)
10 1/2 ozleccini mushrooms (about 300 g)
1 handfulgrated Parmesan cheese
1 1/2 cupsrisotto rice (about 300 g)
Vegetable broth
1celery stalk
1carrot
1/2onion
1bay leaf
Salt

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Steps

60 min

1

Pour water and the listed ingredients for the vegetable broth into a pot. If you don't have them, you can use a vegetable bouillon cube instead.
2

Add 1 tablespoon of oil to a skillet and add the onion. Cook over low heat, stirring occasionally, for about 5 minutes until softened.
3

Add the sliced mushrooms, bay leaf, juniper berries, salt, and pepper to taste. Keep the heat low, cover the pan, and cook until the mushrooms release most of their liquid, about 5 minutes.
4

Add the rice and stir. As the liquid is absorbed, gradually add the vegetable broth. When the rice is just al dente, add the Parmesan cheese and turn off the heat. Add a bit more broth to make the risotto slightly soupy, stir, and cover the pot. Let it rest for about 30 minutes—your mushroom risotto is ready.