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