Risotto ai Funghi

Name: Risotto ai Funghi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 300 g Arborio rice; 20 g dried porcini mushrooms; 250 g fresh button mushrooms; 1 piece white onion; 1 l warm vegetable broth; 150 ml dry white wine; 50 g butter; 80 g grated Parmesan cheese; 2 tbsp olive oil; 2 clove garlic; 1 handful fresh parsley; à to taste salt; à to taste pepper

Temps

40 min

Difficulté

moyen

Ingrédients

Budget

~15-22 €

Valeurs nutritionnelles

Score santé

Moyen · /100

350 kcal

par portion

12 gProtéines

11 gLipides

48 gGlucides

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Etapes

1
Rehydrate the porcini mushrooms in 200ml of hot water for 10 minutes. Reserve the liquid.
10 min
2
Clean and chop the fresh mushrooms. Finely chop the onion.
5 min
3
Heat the vegetable broth and porcini water in a pot.
3 min
4
Sauté the onion in olive oil for 2 minutes, then add the rice.
3 min
5
Pour in the white wine and stir until completely absorbed.
2 min
6
Add the hot broth progressively, one ladle at a time, stirring constantly for 18 minutes.
18 min
7
Add the fresh and porcini mushrooms, cook for 3 more minutes.
3 min
8
Finish with butter and Parmesan. Season to taste and serve immediately.
2 min