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🍽️ Creamy Porcini Mushroom Risotto

414 kcal · 30 min · 4 servings

Ingredients

• 50 g Porcini mushrooms
• 300 g Risotto rice
• 1 Onion (finely chopped)
• 350 g Fresh mushrooms (Chanterelles, small Porcini... )
• 3 tbsp Butter
• 500 ml hot vegetable broth (more if needed)
• 50 ml White wine
• Salt
• Pepper
• 30 g Parmesan (grated)
• 1 tbsp Parsley (finely chopped)
• Porcini mushroom powder (to taste)

Instructions

1. 1. Place the dried porcini mushrooms in a bowl.
2. 2. Pour 300 milliliters of hot water over the mushrooms.
3. 3. Let the mushrooms soak in the water for about 10 minutes.
4. 4. Rinse the fresh mushrooms under running water.
5. 5. Cut the fresh mushrooms into bite-sized pieces.
6. 6. Strain the soaking water from the dried mushrooms through a fine mesh sieve into a clean bowl.
7. 7. Squeeze the soaked mushrooms lightly and chop them finely.
8. 8. Dice the onions finely.
9. 9. Melt 1 to 2 tablespoons of butter in a pot over medium heat.
10. 10. Sauté the onions in the butter until translucent, but not brown.
11. 11. Add the risotto rice to the pot and stir briefly.
12. 12. Continue to sauté the rice until it shines slightly translucent.
13. 13. Deglaze the rice with a splash of white wine.
14. 14. Stir constantly until the alcohol has evaporated.
15. 15. Add a ladle of vegetable broth.
16. 16. Let the rice absorb the broth while you stir.
17. 17. Add the chopped soaked porcini mushrooms to the pot.
18. 18. Pour in some of the reserved soaking water.
19. 19. Stir continuously until the liquid is absorbed again.
20. 20. Now add more broth gradually.
21. 21. Stir the risotto repeatedly.
22. 22. Repeat the process of adding broth and stirring.
23. 23. Cook the risotto for about 20 to 25 minutes.
24. 24. The rice should be al dente (firm to the bite) and creamy.
25. 25. Melt the remaining butter in a frying pan.
26. 26. Fry the fresh mushrooms in the butter.
27. 27. Season the mushrooms with salt and pepper to taste.
28. 28. Sprinkle some porcini powder over the mushrooms.
29. 29. Fold the fried mushrooms into the finished risotto.
30. 30. Serve the risotto on plates or in bowls.
31. 31. Garnish the dish with fresh parsley.
32. 32. Top with grated Parmesan cheese.

Nutrition per serving

• kcal: 414
• Protein: 13 g · Fett/Fat: 12 g · Carbs: 60 g