Porcini Mushroom Risotto

Name: Porcini Mushroom Risotto
Total time: 600 s
Yield: Serves 4 servings
Ingredients: 1 1/3 cups Carnaroli rice (about 280 grams); 3-4 fresh porcini mushrooms; 1 shallot; 1/4 cup dry white wine (about 60 ml); as needed Vegetable broth,; 3 1/2 tablespoons unsalted butter (about 50 grams); 1 cup grated Parmesan cheese (about 100 grams); as needed Fresh parsley,; as needed Olive oil,

Monica @cook_26904754

Porcini Mushroom Risotto

Monica @cook_26904754

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Ingredients

10 minutes

Serves 4 servings

1 1/3 cupsCarnaroli rice (about 280 grams)
3-4fresh porcini mushrooms
1shallot
1/4 cupdry white wine (about 60 ml)
as neededVegetable broth,
3 1/2 tablespoonsunsalted butter (about 50 grams)
1 cupgrated Parmesan cheese (about 100 grams)
as neededFresh parsley,
as neededOlive oil,

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Steps

10 minutes

1

First, clean the mushrooms and slice them.
2

Finely chop the shallot and sauté it in a pot with some olive oil.
3

Add the rice and deglaze with the white wine.
4

Once the wine has evaporated, add the vegetable broth.
5

Add the mushrooms, and as the rice absorbs the liquid, keep adding more broth. Continue this process until the rice is cooked, about 20 minutes.
6

When the rice is done, turn off the heat, add the butter and Parmesan, and mix well until creamy.
7

Serve and sprinkle with a little parsley.