Risotto with Porcini Mushrooms

Category5 787 Last Update: Mar 20, 2021 Created: Mar 20, 2021 0 0 0
Risotto with Porcini Mushrooms
  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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Artichokes, asparagus, leeks, peas, zucchini, zucchini, pumpkin, eggplant, broccoli, cauliflower, corn and green beans are suitable for making risotto with vegetables. Chanterelles, honey agarics, porcini mushrooms are perfect for risotto with mushrooms, but shiitake and champignons are also good, especially if you enhance their aroma with ground dry forest mushrooms.

Ingredients

Directions

  1. Chop the shallots and garlic finely. Peel the porcini mushrooms, chop thinly, fry in olive oil in a pan with two cloves of chopped garlic and onions. Set aside a few pieces of porcini mushrooms to garnish the dish.
  2. After 2 minutes add uncooked rice, fry in a pan for about 2 minutes. After that, start adding the vegetable broth to the rice in portions, 100 ml at a time. Add liquid each time when it is completely absorbed.
  3. After 15 minutes, when the rice is ready and there is no liquid left, add butter and grated Parmesan to the risotto (if the dish is not prepared for fasting), mix with a wooden spoon. If the risotto is too thick, add a little more vegetable stock.
  4. Put the risotto on a plate, garnish with porcini mushrooms and parsley. Drizzle with extra virgin olive oil. Season with salt and pepper. Serve immediately.

Risotto with Porcini Mushrooms



  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

Artichokes, asparagus, leeks, peas, zucchini, zucchini, pumpkin, eggplant, broccoli, cauliflower, corn and green beans are suitable for making risotto with vegetables. Chanterelles, honey agarics, porcini mushrooms are perfect for risotto with mushrooms, but shiitake and champignons are also good, especially if you enhance their aroma with ground dry forest mushrooms.

Ingredients

Directions

  1. Chop the shallots and garlic finely. Peel the porcini mushrooms, chop thinly, fry in olive oil in a pan with two cloves of chopped garlic and onions. Set aside a few pieces of porcini mushrooms to garnish the dish.
  2. After 2 minutes add uncooked rice, fry in a pan for about 2 minutes. After that, start adding the vegetable broth to the rice in portions, 100 ml at a time. Add liquid each time when it is completely absorbed.
  3. After 15 minutes, when the rice is ready and there is no liquid left, add butter and grated Parmesan to the risotto (if the dish is not prepared for fasting), mix with a wooden spoon. If the risotto is too thick, add a little more vegetable stock.
  4. Put the risotto on a plate, garnish with porcini mushrooms and parsley. Drizzle with extra virgin olive oil. Season with salt and pepper. Serve immediately.

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