Mushroom risotto is a timeless dish of Italian cuisine that brings the aromas of the forest and the typical creaminess of risotto to the table. Simple and refined at the same time, it is ideal both for a family lunch and for a special dinner.
Clean the mushrooms and slice them thinly. In a saucepan, heat the extra virgin olive oil with the onion.
Add the mushrooms and sauté them for a few minutes. Add the rice and toast it for 2-3 minutes, stirring well.
Deglaze with the white wine and let it evaporate. Start adding the hot broth one ladle at a time, continuing to stir and adding more broth only when the previous one has been absorbed.
Cook the rice (about 16-18 minutes), keeping it creamy. Remove from the heat, add the parsley and finish by stirring in the butter and Parmigiano Reggiano.
Adjust salt and pepper to taste and serve immediately.
Pot
Ladle
Serving plate
Wine pairing
A simple and quick dish that preserves the authentic flavor of porcini mushrooms.
Italia, Toscana
| Energy (kcal) | 74.73 |
| Carbohydrates (g) | 4.32 |
| of which Sugars (g) | 0.28 |
| Fat (g) | 5.34 |
| of which Saturates (g) | 2.1 |
| Protein (g) | 1.67 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.2 |
