Dinner for 4

Porcini Mushroom Risotto

Name: Porcini Mushroom Risotto
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 20 g dried porcini mushrooms; 1 1/2 L fresh chicken or vegetable stock; 60 g butter; 2 cloves garlic minced; 250 g mushrooms; 175 ml glass white wine; 1 onion finely chopped; 400 g risotto rice; parmesan rind or vegetarian alternative; small handful of parsley finely chopped; 50 g butter cut into small cubes and chilled; 75 g parmesan or vegetarian alternative

Porcini mushrooms and fresh mushrooms enrich slow-stirred risotto with wine, stock, butter, and parmesan.

$3.23per serving $$

50 minstart to table

4servings

Italian Vegetarian Family Dinners

Ingredients

20 g dried porcini mushrooms
1 1/2 L fresh chicken or vegetable stock
60 g butter
2 cloves garlic minced
250 g mushrooms
175 ml glass white wine
1 onion finely chopped
400 g risotto rice
parmesan rind or vegetarian alternative
small handful of parsley finely chopped
50 g butter cut into small cubes and chilled
75 g parmesan or vegetarian alternative

Steps

Cover the dried porcini with hot water in a small bowl and soak for 10 minutes, then drain and chop them.
Warm the stock with the porcini soaking liquid and parmesan rind in a saucepan over low heat.
Melt 60 grams of butter in a large skillet over medium heat, then cook the garlic and fresh mushrooms for 8 minutes.
Add the onion and rice, cook for 3 minutes, then pour in the wine and stir until absorbed.
Add the warm stock one ladle at a time, stirring often and waiting until absorbed before adding more, for 25 minutes.
Remove the rind and stir in the chilled butter, parmesan, porcini, and parsley until creamy.