Dinner
Wild Mushroom Risotto
Creamy Arborio rice slowly cooked with porcini broth, white wine, and sautéed wild mushrooms.
50 min4 servings460 kcalMedium
vegetariancomfort
Ingredients
- Arborio rice1 1/2 cups
- Dried porcini20g
- Mixed fresh mushrooms300g
- Vegetable stock1L
- Dry white wine1/2 cup
- Shallot1
- Butter3 tbsp
- Parmesan1/2 cup
- Olive oil2 tbsp
Instructions
- 1
Soak porcini in hot stock for 20 minutes; chop and reserve liquid.
- 2
Sauté fresh mushrooms in olive oil until golden; set aside.
- 3
Sauté shallot in butter until translucent.
- 4
Add rice and toast for 2 minutes.
- 5
Pour in wine and stir until absorbed.
- 6
Add stock one ladle at a time, stirring constantly.
- 7
Fold in mushrooms, Parmesan, and butter off heat.
- 8
Rest 2 minutes before serving.