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Porcini mushroom risotto

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Ingredients for 4 servings:

  • 40 g porcini mushrooms, dried, soaked
  • olive oil
  • 1 small onion(s), diced
  • 100 ml wine, white, dry
  • 350 g rice (Arborio)
  • ½ liter vegetable broth, boiling
  • 1 tbsp parsley, chopped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion in oil. Add the mushrooms and sauté for a few minutes. Add the rice and sauté briefly, then add the wine. Once the wine has evaporated, gradually add the vegetable stock, stirring constantly. Stir in the parsley just before the end of the cooking time. Season with salt and pepper. For vegans, use vegan white wine!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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