Summary

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

1. 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.
2. 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.
3. Remove from heat, add butter and parmesan cheese and stir in thoroughly. Serve very warm.