Risotto ai Funghi

Name: Risotto ai Funghi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 320 g Arborio rice; 250 g Button mushrooms; 20 g Dried porcini mushrooms; 1 piece White onion; 1 clove Garlic; 150 ml Dry white wine; 1 l Hot vegetable broth; 80 g Grated Parmesan; 40 g Butter; 2 tbsp Olive oil; 4 g Salt; 1 g White pepper

Temps

35 min

Difficulté

facile

Ingrédients

Budget

~10-15 €

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Valeurs nutritionnelles

Score santé

Bon · /100

320 kcal

par portion

12 gProtéines

12 gLipides

42 gGlucides

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Etapes

1
Rehydrate the porcini mushrooms in 200ml of hot water for 10 minutes.
10 min
2
Strain the soaking liquid and add it to the vegetable broth.
2 min
3
Clean and thinly slice the fresh mushrooms, finely mince the onion and garlic.
5 min
4
Sauté the onion and garlic in olive oil in a saucepan.
3 min
5
Toast the rice for 2 minutes, stirring constantly.
2 min
6
Deglaze with white wine and stir until completely absorbed.
2 min
7
Add the hot broth one ladle at a time, stirring regularly for 18 minutes.
18 min
8
Toward the end of cooking, add the fresh mushrooms and rehydrated porcini.
3 min
9
Finish with butter and Parmesan, stir vigorously, and serve.
2 min