Mushroom Risotto

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Mushroom Risotto
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
50 grams
300 grams
1
onion (finely chopped)
350 grams
Mushrooms fresh (chanterelles, porcini small ...)
3 tablespoons
500 milliliters
organic Vegetable broth (more if needed)
50 milliliters
30 grams
Parmesan (grated)
1 tablespoon
parsley (finely chopped)
How healthy are the main ingredients?
Porcini mushroomonionMushroomsaltParmesanparsley

Preparation steps

1.

Soak porcini mushrooms in a bowl with 300 ml (approximately 10 ounces) of hot water for about 10 minutes. 

2.

Trim fresh mushrooms and mince if desired. Drain porcini mushrooms, collect soaking liquid and mince mushrooms as needed.

3.

Melt 1-2 tablespoons butter in a large pan, saute onions until soft, add rice and fry while stirring until translucent. Add wine, bring to a boil while stirring, add some broth and let simmer. Add soaked mushrooms and a little mushroom soaking water and let boil again while stirring. Continue adding small amounts of broth and mushroom soaking liquid until rice is cooked. Continuously stir. This will take approximately 20-25 minutes.

4.

Melt remaining butter in a pan, fry fresh mushrooms, stir and season with salt and pepper. Add porcini powder and stir.

5.

Arrange on plates or in bowls and serve garnished with parsley and Parmesan.