Prosecco – Risotto with Fried Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g porcini mushrooms, fresh
- 3 shallot (s)
- 2 cloves garlic
- 4 tablespoon olive oil
- 1 tablespoon butter
- 350 g rice (risotto)
- 0.5 teaspoon ½ rosemary, needles (finely chopped)
- 200 ml sparkling wine (Prosecco)
- 0.75 liter ¾ vegetable stock
- salt
- Pepper, whiter
- Nutmeg, freshly grated
- 1 pinch garlic, chopped
- 1 tablespoon parsley, chopped
- 100 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms, cut into not too thin slices and finely chop the stalks.
- Peel 2 shallots and the kobi, cut into small cubes and sauté in 2 tablespoons of olive oil and the butter. Add the rice and let it turn to glass. Add the rosemary and the chopped boletus stalks and deglaze with the prosecco.
- Gradually add the vegetable stock while stirring and cook the rice until al dente. Season to taste with salt, pepper and nutmeg.
- Heat the remaining olive oil in a non-stick pan and fry the mushroom slices until golden. Cut the remaining shallot into cubes, add to the risotto with the garlic and parsley.
- Finally stir the grated parmesan into the rice and you`re done.
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