John Myers
Risotto with Dried Tomatoes and Porcini Mushrooms
The perfect risotto with dried tomatoes and porcini mushrooms recipe with a picture and simple step-by-step instructions.
- 320 g Risotto rice
- 0,5 tbsp Dried rosemary
- 20 g Dried porcini mushrooms
- 40 g Dried tomatoes
- 15 g Pine nuts 1
- 1 tbsp Oil
- 50 ml White wine
- 1250 ml Vegetable broth
- 1 tbsp Butter
- 100 g Freshly grated Parmesan
- Heat the oil in a saucepan … add rice, tomatoes, porcini mushrooms and pine nuts and sweat briefly … deglaze with wine and simmer. Now add the rosemary and gradually add the hot broth, stirring patiently until the liquid is soaked up … continue like this until all the broth has been used and the rice is soft. Finally stir in the butter and Parmesan, taste to see if a little salt is missing.
- Arrange the risotto on a plate and sprinkle with some freshly ground pepper.
- The basic mixture was layered in a glass and I got it for Christmas from my daughter … we liked it so much that I don’t want to withhold it from you :))))))
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