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🍽️ Creamy Mushroom Risotto

598 kcal · 30 min · 4 servings

Ingredients

• 300 g risotto rice
• 500 g mixed forest mushrooms (chanterelles, porcini, chestnut,...)
• 20 g dried porcini
• 2 onions (finely chopped)
• 1 garlic clove
• 1 bay leaf
• 1 tbsp olive oil
• 2 tbsp butter
• 150 ml dry white wine
• 500 ml poultry broth
• 2 tbsp parsley (finely chopped)
• salt
• pepper (from the mill)
• ghee
• parmesan (freshly grated)

Instructions

1. 1. Clean the mushrooms and cut them into bite-sized pieces.
2. 2. Place the dried mushrooms in a cup of lukewarm water.
3. 3. Let the dried mushrooms soak in the water for about 15 minutes.
4. 4. Heat the chicken broth in a pot.
5. 5. Heat oil in a large pot or pan.
6. 6. Add the chopped onion to the hot oil and sauté it.
7. 7. Press the garlic directly into the pan.
8. 8. Add the bay leaf to the onion mixture.
9. 9. Stir in the rice until it becomes slightly translucent.
10. 10. Pour the soaked mushrooms along with their soaking water into the pot.
11. 11. Add the wine.
12. 12. Let the liquid reduce briefly.
13. 13. Pour in a quarter of the hot chicken broth.
14. 14. Season the dish with salt and pepper.
15. 15. Turn the heat to low.
16. 16. Gradually add the rest of the hot broth.
17. 17. Stir the rice repeatedly.
18. 18. Let the rice swell for about 20 minutes.
19. 19. Heat clarified butter in a pan.
20. 20. Fry the mushrooms in batches in the hot butter until well-browned.
21. 21. Season the fried mushrooms with salt and pepper.
22. 22. Finely chop the parsley.
23. 23. Stir the mushrooms and parsley into the finished risotto.
24. 24. Grate the Parmesan over the dish.
25. 25. Serve the risotto immediately.

Nutrition per serving

• kcal: 598
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 61 g