Mushroom risotto

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash dried porcini and soak in 1/2 litre of cold water for about 30 minutes. Clean the rest of the mushrooms, in the case of shiitake mushrooms, unscrew the stalks and wash. Cut the mushrooms into small pieces. Peel and finely chop onion and garlic. Steam in 20 g hot butter, add mushrooms and fry briefly. Season with salt and pepper and remove from the pan.

2. 2

   Sauté rice in cooking fat, pour white wine and let it boil down. Fill up porcini mushroom soaking water with water to 600 ml. Add the porcini to the rice and let it simmer at low heat for about 20 minutes. Stir in mushrooms, remaining butter and parmesan. Season to taste with salt and pepper. Wash, chop and fold in parsley

3. 3

   Plate: Altalena

Nutrition Facts

KCAL
360 kcal

CARBS
49 g

FATS
11 g

PROTEINS
11 g