Porcini mushroom risotto

Porcini mushroom risotto

Total: 35 min. | Active: 35 min.
vegetarian
Nutritional value / person: 420 kcal
, Fat: 13 g
, Carbohydrate: 63 g
, Protein: 12 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Porcini mushrooms

25 g dried porcini mushrooms
2 dl water

Risotto

1 tbsp butter
1 onion, finely chopped
300 g risotto rice (e.g. Carnaroli)
1 dl white wine
9 dl vegetable bouillon, hot

To complete

40 g grated Parmesan
2 tbsp butter
salt and pepper to taste
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How it's done

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Porcini mushrooms

Soften the mushrooms in water. Remove the mushrooms and set aside. Pour the cooking water through coffee filter paper, retain, set aside.

Risotto

Heat the butter in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the white wine and reduce almost completely. Add the mushrooms. Stirring frequently, add the bouillon and cooking water a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.

To complete

Stir in the parmesan and butter, season the risotto.

Good to know
Serve with: Salad

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