Porcini Risotto

Recipe by Eismeer
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover porcini mushroom with (at first) boiling water (about 150ml). Soak for about 30 minutes. Save soaking liquid for later, but strain through a close meshed sieve or even coffee filter to avoid sand.
  • Heat olive oil in a skillet, add garlic, chopped porcini mushrooms and chopped shallots.
  • Add risotto rice and let fry for about 2 to 3 minutes.
  • Add white wine (or Prosecco) and stir frequently until wine is absorbed by rice.
  • Now alternately add hot(!) vegetable broth and procini soaking water. (Best 1 ladle at a time until liquid has been absorbed by rice.).
  • Repeat until rice is cooked through but still of creamy texture. Stir frequently. (about 15-20 minutes).
  • Now incorporate 2 TB butter, parsley and parmesan.
  • Salt and pepper to taste.
  • Serve topped with parmesan shaves.
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