Porcini mushroom risotto

Porcini mushroom risotto

3.1 16 ratings

Prep. 10 min

Total 35 min

4 portions

Ingredients

eschalot cut into halves
30 g
fresh porcini mushrooms cut into pieces (see Tips)
300 g
extra virgin olive oil
30 g
Arborio rice
320 g
dry white wine
60 g
water
800 g
sea salt (see Tips)
1 tsp
unsalted butter cut into pieces
1 ½ tbsp
fresh flat-leaf parsley chopped, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 486 mg

Protein 7.3 g

Calories 1778.5 kJ / 425.1 kcal

Fat 12.3 g

Fibre 2.9 g

Saturated Fat 3.9 g

Carbohydrates 68.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

You might also like...

Spicy pineapple vinaigrette

5 min

Mushroom freekeh risotto with spring onion oil

1 h 10 min

Traditional Gugelhupf

2 h 55 min

Cannelloni with artichoke filling and tomato sauce

1 h 35 min

Salmon and fennel risotto

30 min

Mushroom and white wine cream sauce

30 min

Broccoli and pea soup with cauliflower cashew cream

40 min

Asparagus risotto

40 min

Pea and lettuce soup with scallops

45 min

Sunny gazpacho

25 min

Melanzane parmigiana

2 h 5 min

Risotto with lemon, thyme and feta

30 min