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Risotto ai Funghi

Name: Risotto ai Funghi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 320 g Arborio rice; 250 g Button mushrooms; 20 g Dried porcini mushrooms; 1 piece White onion; 1 clove Garlic; 150 ml Dry white wine; 1 l Hot vegetable broth; 80 g Grated Parmesan; 40 g Butter; 2 tbsp Olive oil; 4 g Salt; 1 g White pepper

Creamy risotto with button mushrooms and porcini, enriched with grated Parmesan. A classic from northern Italy.

35 min4 servings320 kcalDifficulty: Easy

Ingredients

320 g Arborio rice
250 g Button mushrooms
20 g Dried porcini mushrooms
1 piece White onion
1 clove Garlic
150 ml Dry white wine
1 l Hot vegetable broth
80 g Grated Parmesan
40 g Butter
2 tbsp Olive oil
4 g Salt
1 g White pepper

Instructions

Step 1
Rehydrate the porcini mushrooms in 200ml of hot water for 10 minutes.
Step 2
Strain the soaking liquid and add it to the vegetable broth.
Step 3
Clean and thinly slice the fresh mushrooms, finely mince the onion and garlic.
Step 4
Sauté the onion and garlic in olive oil in a saucepan.
Step 5
Toast the rice for 2 minutes, stirring constantly.
Step 6
Deglaze with white wine and stir until completely absorbed.
Step 7
Add the hot broth one ladle at a time, stirring regularly for 18 minutes.
Step 8
Toward the end of cooking, add the fresh mushrooms and rehydrated porcini.
Step 9
Finish with butter and Parmesan, stir vigorously, and serve.

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