Porcini Mushroom Risotto
This easy recipe for creamy and flavorful porcini mushroom risotto will guaranteed you succeed! For an even more balanced meal, simply serve it with a green or mixed salad and a protein side dish of your choice, e.g., shrimps, fish, or meatballs
Kochutensilien
- 1 kettle or saucepan
- 1 pot (approx. 19cm or 7.5 in diameter)
- 1 large frying pan
- 1 cheese grater
Zutaten
- 10 g dried porcini mushrooms (0.35 oz)
- 1 - 1.5 l water (4-6 cups)
- 1 shallot
- 2 cloves of garlic
- 1.5 - 2 teaspoon olive oil
- 160 g uncooked risotto rice (5.6 oz) e.g. Arborio, Vialone Nano or Carnaroli rice
- 125 ml white wine * (½ cup)
- 1 bouillon cube finely crushed
- 300 g frozen porcini mushrooms or mixed mushrooms (10.5 oz)
- 300 g fresh mushrooms (10.5 oz)
- 20 g Pecorino or Parmesan cheese (¼ cup)
- 20 g lower-fat cheese (hard cheese) (⅓ to ½ cup) or more Pecorino or Parmesan cheese
- 40 g cream cheese (¼ cup)
Anleitungen
Preparation
- Boil 1 to 1.5 liters (4 to 6 cups) of water in the kettle. Pour 200 ml of boiling water over the dried porcini mushrooms and leave to soak for ten minutes. Meanwhile, peel and finely dice the shallot and garlic, measure out the rice and wine and set aside. Crumble the bouillon in a cup or carafe and set aside.
Risotto
- Heat the oil in a pot over medium-high heat and sauté the shallots and garlic cubes until translucent. Add the rice and sauté, while stirring, until it becomes a bit translucent as well. Reduce the heat to just above medium and deglaze with the wine and mushroom broth, stirring well.
- Pour the crushed bouillon cube with about 250 ml (1 cup) of hot water, add the broth to the risotto a little at a time so that the rice is always slightly covered with liquid. Let the risotto simmer continuously for 18 to 20 minutes, stirring and adding more vegetable broth if necessary. As soon as the broth comes to an end, add about another 200ml of hot water as this prevents the broth from cooling down. Repeat this process as long as the risotto is cooking.
Mushrooms
- Chop the soaked porcini mushrooms and add them to the risotto. Add the frozen mushrooms to the pan and sauté over medium-high heat until all the liquid produced during this process has evaporated. Then remove from the pan and set aside.
- Meanwhile, clean and thinly slice the mushrooms. After removing the once frozen mushrooms from the pan, add the sliced mushrooms and sauté without oil for 3 to 5 minutes over medium-high heat.
- Meanwhile, grate the cheese and set aside, always keeping an eye on the risotto, stirring regularly and adding more liquid if necessary.
Serve
- After 18 to 22 minutes, the rice should be cooked and creamy soft. Now reduce heat to low and stir in cheese and cream cheese. Add all the mushroom and stir in, then divide risotto between two plates and serve (with protein side dish of your choice**).
Notizen
*Red wine can be used instead of white wine. This gives the risotto an even more robust note.
**Shrimp, fish or meatballs can be served as protein side dishes. Meatballs go especially well when using red wine in the porcini mushroom risotto.
Nutritional values per serving:
- calories: 481 kcal
- fat: 11 g
- carbohydrates: 62 g
- protein: 19 g
Nährwerte
Calories: 481kcal
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