Risotto with Porcini Mushrooms
Risotto with Porcini Mushrooms - A classic that is well received repeatedly.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 50 grams dried Porcini mushroom
- 1 bunch scallions
- 2 Tbsps butter (30 g)
- 300 grams Arborio rice
- 50 milliliters white wine
- 500 milliliters hot Vegetable broth
- 1 pc Parmesan (50 g)
- salt
- peppers
- Dried-porcini powder
- 2 Tbsps Pine nuts (30 g)
Preparation steps
Soak the porcini in 300 ml (approximately 10 ounces) of hot water for 10 minutes. Drain the mushrooms, reserving the liquid. Chop the mushrooms if you'd like.
Rinse, trim, and thinly slice the scallions. Reserve the greens for garnish.
Heat the butter in a pan. Sauté the white and light green parts of the scallion for 3 minutes over medium heat. Add the rice, and cook for 5 minutes stirring constantly, until translucent. Add the wine, and bring to a boil continuing to stir. Mix in the mushrooms and some of the soaking liquid, and bring to a boil. Continue until the liquid is absorbed. Keep adding the mushroom soaking liquid and the broth until all have been used completely.
Grate the cheese. Mix half of the cheese into the risotto with half of the scallion greens, then season to taste with salt, pepper, and procini powder.
Toast the pine nuts in a dry frying pan. Divide the risotto onto 4 plates. Sprinkle with the pine nuts, remaining scallions, and remaining parmesan.
