Risotto ai Funghi
Temps
40 min
Difficulté
moyen
Ingrédients
11
Budget
~12-18 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
380 kcal
par portion
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Etapes
- 1
Rehydrate the porcini in 200ml of hot water for 10 minutes, then strain and reserve the liquid.
10 min
- 2
Heat the broth with the porcini soaking liquid and keep warm.
3 min
- 3
Slice the onion and fresh mushrooms. Sauté the onion in olive oil for 2 minutes.
2 min
- 4
Add the rice and toast for 2 minutes, stirring constantly.
2 min
- 5
Deglaze with the white wine and let absorb completely.
2 min
- 6
Gradually add the hot broth in 5-6 additions, waiting for absorption between each addition (18 minutes total).
18 min
- 7
Sauté the fresh mushrooms and rehydrated porcini separately for 5 minutes and set aside.
5 min
- 8
Stir in the butter, Parmesan, and mushrooms. Season to taste and serve immediately.
