Mushroom Risotto

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 300 g Arborio rice; 300 g Button mushrooms; 20 g Dried porcini mushrooms; 1 l Hot vegetable stock; 150 ml Dry white wine; 1 piece Yellow onion; 2 clove Garlic; 50 g Butter; 80 g Grated Parmesan; 0.5 g Saffron threads; 2 tbsp Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper

Temps

35 min

Difficulté

facile

Ingrédients

Budget

~10-15 €

Valeurs nutritionnelles

Score santé

Bon · /100

320 kcal

par portion

12 gProtéines

14 gLipides

38 gGlucides

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Etapes

1
Rehydrate the porcini mushrooms in 200 ml of hot water for 10 minutes. Strain and reserve the liquid.
10 min
2
Clean and slice the fresh mushrooms. Finely mince the onion and garlic.
5 min
3
Heat the oil in a pot and sweat the onion and garlic for 2 minutes. Add the rice and stir for 1 minute.
3 min
4
Pour in the white wine and let it absorb. Begin adding the hot stock one ladle at a time, stirring constantly.
12 min
5
Add the fresh and porcini mushrooms halfway through cooking. Continue until you achieve a creamy risotto (18-20 minutes total).
8 min
6
Remove from heat, add butter and Parmesan while stirring vigorously. Season with salt and pepper. Serve immediately.
2 min