Risotto With Wild Mushrooms Recipe

Name: Risotto With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup dried porcini mushrooms; 1 cup cold water; 4 cups vegetable stock (or another stock of your choice); 1 tablespoon butter or 1 tablespoon olive oil; ¼ cup chopped shallot; 1 cup arborio rice; 1 portabella mushroom, sliced; 1 ¼ teaspoons salt; ¾ teaspoon fresh ground black pepper; ½ cup white wine; ½ cup grated parmesan cheese

Servings: persons

¼ cup dried porcini mushrooms
1 cup cold water
4 cups vegetable stock (or another stock of your choice)
1 tablespoon butter or 1 tablespoon olive oil
¼ cup chopped shallot
1 cup arborio rice
1 portabella mushroom, sliced
1 ¼ teaspoons salt
¾ teaspoon fresh ground black pepper
½ cup white wine
½ cup grated parmesan cheese

1
Soak the porcini mushrooms in the cold water for 30 minutes.
2
Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup, and dice.
3
Strain the porcini water through a fine mesh sieve and add it to the stock.
4
Heat the stock until it reaches a low simmer, then adjust the heat so that it stays just at the simmering point.
5
Heat the butter over low heat in a wide, heavy-bottom pan.
6
Add the shallots and saute until they begin to soften, 3 to 4 minutes.
7
Add the rice and stir well to coat the grains.
8
Add the porcini and portobello mushrooms and saute for 2 minutes.
9
Add a ladle of stock; most soup ladles hold 1/2 cup.
10
Stir until the liquid is absorbed.
11
Add the salt and pepper.
12
Keep the heat under the rice at medium and the liquid always simmering.
13
After adding 3 or 4 ladles of stock, add the wine.
14
continue to stir frequently and to add a ladle of stock at a time.
15
When the rice is almost cooked through, in about 20 to 25 minutes, reduce the amount of stock added each time.
16
As soon as the rice is cooked, remove it from the heat.
17
Stir in the grated cheese and serve hot.

277

kcal

Calories

Fat

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: ¼ cup dried porcini mushrooms, 1 cup cold water, 4 cups vegetable stock (or another stock of your choice), 1 tablespoon butter or 1 tablespoon olive oil, and more.

Yes, Risotto With 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 Wild Mushrooms

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