Risotto ai Funghi
Temps
35 min
Difficulté
facile
Ingrédients
12
Budget
~10-15 €
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Valeurs nutritionnelles
Score santé
Bon · /100
320 kcal
par portion
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Etapes
- 1
Rehydrate the porcini mushrooms in 200ml of hot water for 10 minutes.
10 min
- 2
Strain the soaking liquid and add it to the vegetable broth.
2 min
- 3
Clean and thinly slice the fresh mushrooms, finely mince the onion and garlic.
5 min
- 4
Sauté the onion and garlic in olive oil in a saucepan.
3 min
- 5
Toast the rice for 2 minutes, stirring constantly.
2 min
- 6
Deglaze with white wine and stir until completely absorbed.
2 min
- 7
Add the hot broth one ladle at a time, stirring regularly for 18 minutes.
18 min
- 8
Toward the end of cooking, add the fresh mushrooms and rehydrated porcini.
3 min
- 9
Finish with butter and Parmesan, stir vigorously, and serve.
2 min
