Risotto with Mushrooms and Garlic

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Risotto with Mushrooms and Garlic
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
750 grams mixed Wild mushroom (such as chanterelles, porcini, etc.)
700 milliliters Chicken broth
2 onions (finely chopped)
1 tablespoon olive oil
1 bay leaf
1 teaspoon Dried-porcini powder
1 garlic (peeled)
300 grams Arborio rice
125 milliliters dry white wine
2 tablespoons butter
salt
peppers (freshly ground)
2 tablespoons clarified butter
2 tablespoons parsley (finely chopped)
Parmesan (freshly grated)
How healthy are the main ingredients?
olive oilparsleyoniongarlicsaltParmesan

Preparation steps

1.

Clean fresh mushrooms and chop to make them equal in size. Heat chicken stock.

2.

Heat oil in a pan and saute onion until translucent. Add bay leaf, porcini powder and garlic pressed through a press. Add rice and cook, stirring, until rice becomes translucent. Add wine and cook, stirring continuously, until wine is fully absorbed. Add broth until rice is just covered and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook, stirring, until rice is tender and risotto has creamy consistency.

3.

Stir in butter. Season with salt and pepper. Add clarified butter to a pan and sauté mushrooms until softened and liquid has evaporated. Season with salt and pepper. Combine risotto, mushrooms and parsley. Sprinkle with Parmesan and serve.