Risotto ai Funghi Porcini
Temps
35 min
Difficulté
facile
Ingrédients
12
Budget
~14-18 €
Valeurs nutritionnelles
Score santé
Moyen · /100
420 kcal
par portion
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Etapes
- 1
Rehydrate the porcini in 200 ml of warm water for 10 minutes. Remove and finely chop, straining the liquid.
10 min
- 2
Clean and slice the mushrooms. Sauté them in a skillet with garlic, thyme, and oil for 5 minutes. Set aside.
5 min
- 3
In a pot, cook the chopped shallots for 2 minutes. Add the rice and toast for 2 minutes, stirring.
4 min
- 4
Deglaze with white wine. Gradually add the broth, ladle by ladle, stirring constantly until the rice is cooked through.
12 min
- 5
Add the porcini and mushrooms, then the butter and Parmesan. Stir vigorously. Season with salt and pepper. Serve immediately.
2 min
