How To Make True Italian Porcini Mushroom Risotto
We can never thank the Italian people enough for inventing pizza and pasta. And you can enjoy these anytime with these easy-to-follow Italian recipes, while you take a sip of your wine! Bon Apetit!
Serves:
Ingredients
- 2 cups Arborio rice
- 1 ounce dried porcini mushrooms
- 4 cups vegetable broth
- 1 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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In a bowl, soak the dried porcini mushrooms in hot water for 20 minutes. Drain and chop them.
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In a large pot, melt the butter over medium heat. Add the chopped onions and minced garlic. Cook until onions are soft and translucent.
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Add the Arborio rice to the pot and stir for a minute until the rice is coated with the butter.
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Pour in the white wine and stir until it is fully absorbed by the rice.
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Add the chopped porcini mushrooms to the pot and stir.
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Begin adding the vegetable broth to the pot, one ladleful at a time, stirring constantly until it is absorbed by the rice before adding more. Repeat this process until all the broth is used and the rice is cooked al dente.
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Stir in the grated Parmesan cheese and season with salt and pepper to taste.
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Remove the pot from heat and let it rest for a few minutes.
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Serve the risotto hot, garnished with fresh parsley.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 22mg
- Sodium : 1106mg
- Total Carbohydrates : 60g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 8g
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