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Risotto ai Funghi Porcini

Name: Risotto ai Funghi Porcini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 320 g Arborio rice; 300 g Button mushrooms; 20 g Dried porcini; 2 piece Shallot; 150 ml Dry white wine; 1 l Warm vegetable broth; 60 g Butter; 90 g Grated Parmesan; 3 tbsp Olive oil; 1 clove Garlic; 2 sprig Fresh thyme; selon goût g Salt and pepper

A creamy and elegant risotto with mushrooms and dried porcini, topped with aged white truffle and Parmesan.

35 min4 servings420 kcalDifficulty: Easy

Ingredients

320 g Arborio rice
300 g Button mushrooms
20 g Dried porcini
2 piece Shallot
150 ml Dry white wine
1 l Warm vegetable broth
60 g Butter
90 g Grated Parmesan
3 tbsp Olive oil
1 clove Garlic
2 sprig Fresh thyme
selon goût g Salt and pepper

Instructions

Step 1
Rehydrate the porcini in 200 ml of warm water for 10 minutes. Remove and finely chop, straining the liquid.
Step 2
Clean and slice the mushrooms. Sauté them in a skillet with garlic, thyme, and oil for 5 minutes. Set aside.
Step 3
In a pot, cook the chopped shallots for 2 minutes. Add the rice and toast for 2 minutes, stirring.
Step 4
Deglaze with white wine. Gradually add the broth, ladle by ladle, stirring constantly until the rice is cooked through.
Step 5
Add the porcini and mushrooms, then the butter and Parmesan. Stir vigorously. Season with salt and pepper. Serve immediately.

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