Alberto`s Simple Porcini Mushroom Risotto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g risotto rice
- 50 g porcini mushrooms, dried
- 200 g cream
- 300 ml broth
- 60 g butter
- 2 tablespoon parmesan, freshly grated
- 2 onions)
- 2 cloves garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the porcini mushrooms vigorously and briefly with cold, running water. Soak in 400 ml of lukewarm water. The water should turn quite dark brown.
- Finely chop onions and garlic and fry in a pan with a little butter until translucent. Add rice and fry for 2 - 3 minutes. Add the mushrooms and mushroom water, season with salt and pepper, be careful with the salt, because the parmesan will also make the seasoning a little stronger at the end. While stirring constantly, reduce the liquid by half, add the cream and continue to simmer. Gradually add a little broth and always stir carefully. Proceed in this way until the rice is cooked but still firm to the bite and the risotto is creamy.
- Remove from heat, add butter and parmesan cheese and stir in thoroughly. Serve very warm.
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