Date Night Porcini & Prosecco Risotto ♥️🥂

Name: Date Night Porcini & Prosecco Risotto ♥️🥂
Total time: 3600 s
Yield: 2 as a main (4 as a starter)
Cuisine: British
Ingredients: 1 onion - finely chopped; 1 garlic clove - minced; 1 large glass of prosecco; 25 g dried porcini (soaked in 1 litre of boiling water for at least 4 hours) then finely chopped (keep the stock); 250 g chestnut mushrooms - finely sliced; 2 tablespoons butter; 50 g grated parmesan; 1 small handful of finely chopped parsley; 250 g arborio rice; 1 tablespoon veg oil; 1 cube chicken stock

carriecooksbest @carriecooksbest

Worcestershire UK

The Porcini stock makes for a rich and flavourful Risotto that I have been cooking for years. Great for Date nights! ♥️🥂

carriecooksbest @carriecooksbest

Worcestershire UK

The Porcini stock makes for a rich and flavourful Risotto that I have been cooking for years. Great for Date nights! ♥️🥂

Saved

Ingredients

50 minutes cook (10 mins prep + plus soaking)

2 as a main (4 as a starter)

1onion - finely chopped
1garlic clove - minced
1large glass of prosecco
25 gdried porcini (soaked in 1 litre of boiling water for at least 4 hours) then finely chopped (keep the stock)
250 gchestnut mushrooms - finely sliced
2 tablespoonsbutter
50 ggrated parmesan
1small handful of finely chopped parsley
250 garborio rice
1 tablespoonveg oil
1 cubechicken stock

Saved

Steps

50 minutes cook (10 mins prep + plus soaking)

1

Pour the porcini stock into a small pan (leave the bottom bit as it will be full of settled grit from the porcini) heat it on the hob with the chicken stock cube dissolved in.
Keep it hot but not boiling.
2

Soften onions and garlic in the oil on low heat for 10 minutes in a wide pan.
3

Add the thinly sliced chestnut mushrooms and fry for 5 minutes.
4

Add the drained chopped porcini
& fry them for 3-4 more minutes.
5

Pour in the arborio rice and fry gently for 2 minutes stirring all the time.
Turn the hob to a medium heat and pour in the prosecco, let bubble till the rice has absorbed it. (keep stirring constantly) Once it’s absorbed, slowly add the hot porcini stock a ladle at a time and keep stirring until each ladle has absorbed. I find it takes about 30-40 minutes and you may need to use extra hot water if the stock runs out.
6

Once rice is cooked and liquid absorbed, stir in the butter, chopped parsley, 3/4 of the grated parmesan and a little hot water (the risotto should be dropping consistency)
Serve with rest of the parmesan and a bit of fresh parsley on top!
7

Enjoy with the rest of the prosecco 😋🥂