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Risotto with dried mushrooms
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Keen to try your hand at making risotto? Here’s an easy-to-prepare and authentically Italian risotto recipe made with fragrant and flavorful porcini mushrooms.
Risotto with dried mushrooms
Risotto with dried mushrooms is the closest to porcini risotto - simply delicious!
Print Pin RatePrep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 679kcal
Ingredients
- 1 liter vegetable broth
- 150 g dried porcini mushrooms
- 30 g butter
- 1 onion
- 3 sprigs of parsley
- 400 g rice
- 30 g grated parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- salt to taste
Instructions
- Place the mushrooms in a bowl full of water for half an hour, then drain and wash them well.
- Cut the mushrooms into small pieces and cook them in a pan with a clove of garlic and three tablespoons of oil for 20 minutes.
- Clean the onion, finely cut it, then fry it in a pan with butter until golden.
- Add the rice and toast it for 2 minutes over medium heat, then reduce heat to a minimum and add two ladles of broth and mushrooms.
- Add salt and continue cooking until the rice is al dente.
- Once ready, turn off the burner and add the grated parmesan and chopped parsley.
- Mix well, season with salt and serve!
Nutrition
Calories: 679kcal | Carbohydrates: 114g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 1179mg | Potassium: 739mg | Fiber: 6g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 4.5mg | Calcium: 122mg | Iron: 1.7mg
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I’ve been enjoying risotto recipes from nonna box for the past few months already and this is another way to enjoy risotto. I love dry mushrooms because you can carry them anywhere and it only takes a few minutes to cook this.