Porcini mushroom risotto
Cooking time:
1 hour 10 minutes
Active time:
1 hour 10 minutes
Complexity:
Pro
Need to defrost mushrooms
In Italy, risotto is made from special varieties of rice, but we tested the usual round grain - and everything worked out. Such rice cooks a little longer, but if you follow the technology, then the consistency of the finished risotto will turn out to be correct. Frozen porcini mushrooms, and in season, of course, fresh from the forest - a classic risotto.
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4
Recipe "Risotto with porcini mushrooms "
Ingredients for 4 servings
fresh frozen white mushrooms
1 pack (300g)
round grain rice
100 g
olive oil
2 tbsp. spoons
butter
50 g
white onion
1 pc.
grated parmesan
2 tbsp. spoons
wine white
100 ml
thyme
1 sprig
For the broth:
dried white mushrooms
1/2 pack (20g)
onions
1 pc.
carrots
1 pc.
bay leaf
2 pcs.
black peppercorns
several pieces
carnation
1 pc.
garlic
1 clove
salt
1 tsp
water
1.5 L
Step 1/8
Defrost the porcini mushrooms. Wash and halve the onions. You can leave the last layer of husk, it will make the color of the broth richer. Peel the carrots and cut into several large parts. Wash and halve the garlic clove. Put all the prepared vegetables in a dry saucepan without water or oil. Add bay leaf, peppercorns, cloves. Cook the vegetables in a dry saucepan over medium heat until lightly podzalin (about 5 minutes or a little longer).
Step 2/8
Pour 1.5 liters of cold water into a saucepan and add dried mushrooms. Salt and mix. Bring to a boil and let cook for about 10 minutes. Next, cook the mushrooms over medium heat at the same time as the rice, taking a spoonful of the risotto decoction as needed.
Step 3/8
Cut the white onions into medium-sized pieces.
Step 4/8
Preheat a frying pan with olive and butter. Put the onion in it, add a sprig of thyme and white wine and cook, stirring to evaporate the wine.
Step 5/8
Pour the rice into the pan and stir to absorb the oil and remaining liquid.
Step 6/8
Pour a little broth into the rice, stir, wait until absorbed. Pour over a little of the stock again, stir and wait until absorbed. Repeat for about 40 minutes - add a total of about 1 liter of broth to the rice. To make it convenient to collect the required amount for rice while cooking the broth, hold the vegetables with a sieve. If necessary, you can add a little water to the broth.
Step 7/8
Cut the thawed porcini mushrooms into pieces about 1x1 cm in size. Put in a frying pan, slightly salt, add a pinch of coriander if desired - it enhances the aroma of the mushrooms. Cook for about 10 minutes over medium heat until golden brown, stirring if necessary.
Step 8/8
Add grated parmesan to risotto, mix. Add mushrooms, mix again, or just put mushrooms on rice in portions when serving. Serve the porcini risotto hot.
Ingredients for 4 servings
fresh frozen white mushrooms
1 pack (300g)
round grain rice
100 g
olive oil
2 tbsp. spoons
butter
50 g
white onion
1 pc.
grated parmesan
2 tbsp. spoons
wine white
100 ml
thyme
1 sprig
For the broth:
dried white mushrooms
1/2 pack (20g)
onions
1 pc.
carrots
1 pc.
bay leaf
2 pcs.
black peppercorns
several pieces
carnation
1 pc.
garlic
1 clove
salt
1 tsp
water
1.5 L
Nutritional value per 100 g
Calories
108 kcal
Proteins
2 g
Fats
6 g
Carbohydrates
9 g
Saturated fat
3 g
Dietary fiber
1 g
Added sugar
0 g
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