← Toutes les recettes

🍽️ Creamy Forest Mushroom Risotto

625 kcal · 30 min · 4 portions

Ingrédients

• 300 g risotto rice
• 500 g mixed wild mushrooms (chanterelles, porcini, chestnut,... )
• 2 onions (finely chopped)
• 1 clove of garlic
• 1 bay leaf
• 1 tsp porcini powder
• 1 tbsp olive oil
• 2 tbsp butter
• 125 ml white wine
• 700 ml poultry broth
• 2 tbsp parsley
• salt
• pepper (from the mill)
• 2 tbsp butter
• 50 g parmesan (freshly grated)

Préparation

1. 1. Thoroughly wash the mushrooms.
2. 2. Cut the mushrooms into bite-sized pieces.
3. 3. Bring the poultry broth to a boil in a pot.
4. 4. Heat oil in a separate pot.
5. 5. Chop the onion finely and sauté it in the hot oil.
6. 6. Add the bay leaf and the porcini powder to the onion.
7. 7. Press the garlic directly into the pan.
8. 8. Add the rice to the pan and stir it around.
9. 9. Let the rice become translucent.
10. 10. Pour the wine into the pan.
11. 11. Let the wine reduce slightly.
12. 12. Pour one-quarter of the hot broth over the rice.
13. 13. Season the dish with salt and pepper.
14. 14. Reduce the heat to low.
15. 15. Cook the rice for about 20 minutes.
16. 16. Gradually stir in the remaining hot broth.
17. 17. Stir the risotto occasionally.
18. 18. Ensure the rice is al dente and creamy.
19. 19. Heat butter in a pan.
20. 20. Sear the mushrooms in batches over high heat.
21. 21. Stir the Parmesan into the mushrooms.
22. 22. Season the mushrooms finally with salt and pepper.
23. 23. Finely chop the parsley.
24. 24. Mix the mushrooms and the parsley with the risotto.
25. 25. Plate the risotto and serve it.

Nutrition par portion

• kcal: 625
• Protein: 24 g · Fett/Fat: 29 g · Carbs: 61 g