Porcini mushroom risotto is a timeless dish of Italian cuisine, bringing the scents of the woods and the creaminess typical of risotto to the table. Simple and refined at the same time, it is ideal both for a family lunch and for a special dinner.
Clean the mushrooms and cut them into thin slices. In a saucepan, heat the extra virgin olive oil with the onion.
Add the mushrooms and sauté for a few minutes. Add the rice and toast it for 2-3 minutes, stirring well.
Deglaze with white wine and let it evaporate. Start adding the hot broth one ladle at a time, continuing to stir and adding more broth only when the previous one has been absorbed.
Cook the rice (about 16-18 minutes), keeping it creamy. Remove from heat, add the parsley and stir in the butter and Parmigiano Reggiano.
Adjust with salt and pepper and serve immediately.
Pot
Ladle
Plate ready
Wine pairing
A simple and quick ready dish that retains all the authentic flavor of porcini mushrooms.
Italy, Toscana
| Energy (kcal) | 74.73 |
| Carbohydrates (g) | 4.32 |
| of which Sugars (g) | 0.28 |
| Fat (g) | 5.34 |
| of which Saturates (g) | 2.1 |
| Protein (g) | 1.67 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.2 |
