Porcini risotto
You will appreciate this risotto full of autumn forest flavours with porcini mushrooms.
Vegetarian
Ingredients
Portions:
4
150 g
Carnaroli rice
100 g
Porcini mushrooms
50 g
Parmigiano reggiano [Milk, Salt, Rennet for fermentation]
30 g
Butter
0.5 piece
Onion
2 tbsp
Parsley, chopped
1 clove
Garlic
500 ml
Vegetable stock [Onion, Carrot, Celery Stalk, Fresh Thyme, Bay Leaf, Peppercorn, Leeks]
100 ml
White wine
1 leaf Laurier
Salt, to taste
Ground white pepper, to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Soak the porcini mushrooms in warm water for about 15 minutes, then drain and chop them finely.
- In a large pan, melt butter over medium heat and sauté the chopped garlic and onion until translucent.
- Add the carnaroli rice and stir for a few minutes until it's well coated with the butter.
- Pour in the white wine and let it evaporate completely. Add the chopped porcini mushrooms and laurier.
- Gradually add the vegetable stock, one ladle at a time, stirring constantly until the rice is cooked al dente.
- Remove from heat, stir in grated Parmigiano Reggiano and chopped parsley, then season with salt and ground white pepper to taste.