John Myers
Contents
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Ingredients
- 120 g Carnaroli rice
- 15 g Dried porcini mushrooms
- 1 tsp Butter
- 1 shot Noilly Prat
- 50 g Grated Parmesan
- 1 tbsp Butter
- Salt and pepper
- 1 Onion
- 1 clove Garlic
Instructions
- Let the porcini mushrooms soak in about 400 ml of hot water. Cut the onion and garlic into small pieces and sauté in butter, then briefly toast the unwashed rice. Drain the mushrooms, collect the water and place on the stove. Cut the mushrooms into small pieces.
- Deglaze with the wine, allow to reduce. Now gradually add the mushroom stock and let it boil down again and again.
- After 10 minutes add the mushrooms, add the stock until the rice is done, but it should still have a firm core. After 18-20 minutes the rice should be good.
- Now stir in the butter and finally the Parmesan, season again and serve immediately.
Nutrition
Serving: 100gCalories: 398kcalCarbohydrates: 41.3gProtein: 12.5gFat: 19.8g
