Porcini Mushroom Risotto
Ingredients
The base
-
2
tablespoons
butter
-
1
small
onion, diced
-
1
teaspoon
sea salt
-
¾
cup
dry white wine
-
2 ½
cups
Carnaroli rice
-
1.5
ounces
dried porcini mushrooms, rehydrated and diced
-
8
cups
broth
The finishing touches
-
4
ounces
parmesan cheese, grated
-
2
ounces
goat cheese, crumbled
-
to taste
parsley for garnish
Instructions
- 1. Warm the broth in a saucepan over medium-low heat.
- 2. Melt butter in a large Dutch oven over medium-low heat and add diced onion, cooking for 8 minutes.
- 3. Add salt and rice, cooking for one minute.
- 4. Stir in the diced mushrooms and wine, cooking until the wine is absorbed.
- 5. Ladle enough broth to cover the rice and simmer, stirring often until absorbed.
- 6. Continue adding broth gradually and stirring for about 30 minutes until the rice is tender but still has a bit of bite.
- 7. Stir in the cheeses and garnish with parsley before serving warm.
Nutrition Facts (estimated)
Servings
8
Calories
369
Total fat
8g
Total carbohydrates
57g
Total protein
10g
Sodium
1511mg
Cholesterol
20mg
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