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    You are in: Home / Recipes / Risotto Ai Funghi Porcini Recipe
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    Risotto Ai Funghi Porcini

    Risotto Ai Funghi Porcini. Photo by chef Muzzi

    1/1 Photo of Risotto Ai Funghi Porcini

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    chef Muzzi's Note:

    its the traditional funghi porcini mushrooms recipe from my collection of italian recipe books, i have tried this recipe a hundred times or more and its always a hit for my husband and my friends....they even suggest this recipe if i am in doubt of what to serve for first course, ingredients are readily available except for the funghi porcini...(our company is importing the dried funghi porcini from italy)

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    Units: US | Metric


    1. 1
      Soak the funghi porcini in water for about 15 minutes. Drain and dried.
    2. 2
      Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.
    3. 3
      Add the funghi porcini and parsley, leave it to cook for 10 minutes.
    4. 4
      Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.
    5. 5
      Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.
    6. 6
      Before taking out of the fire, add in the rest of the butter (20 gr.), the parmesan cheese and the chopped parsley.
    7. 7
      Take out the pan from the fire, Cover, leave it for 5 minutes then serve, with some parmesan cheese on top.

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    Nutritional Facts for Risotto Ai Funghi Porcini

    Serving Size: 1 (300 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 496.9
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 9.0 g
    Cholesterol 32.2 mg
    Sodium 991.2 mg
    Total Carbohydrate 57.1 g
    Dietary Fiber 1.1 g
    Sugars 1.4 g
    Protein 17.8 g

    The following items or measurements are not included:

    dried funghi porcini

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