← All recipes

🍲 Rustic Porcini Mushroom Risotto

510 kcal · 35 min · 4 servings

Ingredients

• 320 g Risotto rice (e.g., Carnaroli)
• 300 g White mushrooms
• 30 g Dried mushrooms (e.g., Porcini)
• 2 Stück Garlic cloves
• 1 Liter Beef or vegetable broth
• 60 g Butter
• 2 Zweige Rosemary (fresh)
• 100 ml White wine
• nach Bedarf Salt and pepper

Instructions

1. 1. Soak the dried mushrooms in 200 ml of hot water. Let them swell for 20 minutes. Finely chop the mushrooms and strain the soaking liquid through a fine sieve.
2. 2. Slice the white mushrooms. Press the garlic.
3. 3. Heat 30 g of butter in a pot. Fry the mushrooms until browned. Remove them from the pot.
4. 4. Heat the remaining butter in the pot. Toast the rice for 2 minutes.
5. 5. Deglaze with white wine and stir until evaporated.
6. 6. Add the rice with the strained mushroom broth and the remaining regular broth (hot). Cook the rice until al dente stirring constantly (approx. 18 minutes).
7. 7. Add the fried mushrooms and rosemary to the risotto. Stir in.
8. 8. Remove the pot from the heat. Season with salt and pepper.

Nutrition per serving

• kcal: 510
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 65 g