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Porcini Risotto

Too few ratings

liz knaff

Community Member

“One of my favourites. Prepared in a single pot and a big family will be full and there are are still leftovers. Great!”

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g risotto rice
50 g dried porcini mushrooms
100 g butter
5 tbsp grated Parmesan cheese
1 l vegetable broth
onion (for frying)
wild garlic (for garnish)
parsley (for garnish)
Parmesan cheese (grated, for garnish)
1 tbsp salt
pepper
  • Step 1/5

    Melt half of the butter in a large saucepan and fry the diced onion in it until glassy.

  • Step 2/5

    Dissolve the broth in 1,2l of boiling water and add the mushrooms to the broth so that the aroma is well absorbed into the broth.

  • Step 3/5

    Put the rice in the pot and lightly fry in the butter onion mixture.

  • Step 4/5

    Then gradually add the mushroom broth until the rice gradually gets a perfect consistency.

    Then gradually add the mushroom broth until the rice gradually gets a perfect consistency.

  • Step 5/5

    When the broth is completely in the pot and the rice has its perfect consistency, add the remaining butter ,about 5 tablespoons of parmesan (you can add more if you wish) and to taste a lot of salt and pepper. Then the risotto is ready to serve and tastes wonderful with a little wild garlic or parsley and parmesan. Good Appetite!