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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; 400 g Wild mushrooms; 1 piece Onions; 2 cloves Garlic; 150 ml Dry white wine; 900 ml Vegetable broth; 60 g Butter; 100 g Grated Parmesan; 15 g Fresh parsley; 30 ml Olive oil; 5 g Salt; 2 g Pepper

A creamy risotto with wild mushrooms, prepared with arborio rice and dry white wine, finished with butter and parmesan.

35 min4 servings380 kcalDifficulty: Medium

Ingredients

320 g Arborio rice
400 g Wild mushrooms
1 piece Onions
2 cloves Garlic
150 ml Dry white wine
900 ml Vegetable broth
60 g Butter
100 g Grated Parmesan
15 g Fresh parsley
30 ml Olive oil
5 g Salt
2 g Pepper

Instructions

Step 1
Clean and finely slice the mushrooms.
Step 2
Sauté the mushrooms in a pan with oil, set aside.
Step 3
Slice the onion and garlic, sauté them in oil.
Step 4
Add the arborio rice, stir for 2 minutes to toast it.
Step 5
Deglaze with white wine and let it absorb.
Step 6
Add the hot broth gradually, stirring constantly.
Step 7
The rice should be creamy and al dente after 18-20 minutes.
Step 8
Add butter, parmesan, mushrooms and parsley, season to taste.

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