John Myers
Side Dish: Porcini Mushroom Risotto
The perfect side dish: porcini mushroom risotto recipe with a picture and simple step-by-step instructions.
- 120 g Carnaroli rice
- 15 g Dried porcini mushrooms
- 1 Tl Butter
- 1 shot Noilly Prat
- 50 g Grated Parmesan
- 1 El Butter
- Salt and pepper
- 1 Onion
- 1 toe Garlic
- 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.
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