Risotto With Dried Wild Mushrooms Recipe

Name: Risotto With Dried Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried mushroom; 4 cups vegetable stock or 4 cups mushroom stock; 2 tablespoons olive oil; 1 onion, minced; 2 garlic cloves, minced; 2 cups arborio rice; 1/2 cup dry white wine; 2 tablespoons chopped green onions; 1/2 cup heavy cream (35%); 3 tablespoons freshly grated parmesan cheese; salt & freshly ground black pepper

Servings: persons

1/2 cup dried mushroom
4 cups vegetable stock or 4 cups mushroom stock
2 tablespoons olive oil
1 onion, minced
2 garlic cloves, minced
2 cups arborio rice
1/2 cup dry white wine
2 tablespoons chopped green onions
1/2 cup heavy cream (35%)
3 tablespoons freshly grated parmesan cheese
salt & freshly ground black pepper

1
Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly.
2
Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes.
3
Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
4
Stir in mushrooms. Add reserved stock by the ladleful, stirring until the liquid is absorbed and continue in this way until all the stock is absorbed and the rice is plump and tender.
5
Add the green onions, cheese and cream. season to taste with salt and pepper.

697

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup dried mushroom, 4 cups vegetable stock or 4 cups mushroom stock, 2 tablespoons olive oil, 1 onion, minced, and more.

Yes, Risotto With Dried Wild Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Dried Wild Mushrooms

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