Risotto ai Funghi

Name: Risotto ai Funghi
Total time: 45 min
Yield: 5 servings
Ingredients: 1 1/2 cups arborio rice; 250 grams sliced cremini mushrooms; 15 grams dried porcini mushrooms; 6 cups hot vegetable broth; 1/2 medium finely chopped onion; 2 cloves minced garlic; 1/2 cup dry white wine; 1/2 cup grated parmesan cheese; 4 tablespoons unsalted butter; 2 tablespoons chopped fresh parsley; 2 tablespoons olive oil; to taste salt

Savor the earthy richness of creamy arborio rice infused with mushrooms and Parmesan cheese, a comforting Italian classic.

Italian⏱ 45 min⚠ Contains 1 allergen(s)

✨ High in carbohydrates✨ High in sodium✨ Good source of calcium

Ingredients

Arborio rice1 1/2 cups
Cremini mushrooms250 grams sliced
Dried porcini mushrooms15 grams
Vegetable broth6 cups hot
Onion1/2 medium finely chopped
Garlic2 cloves minced
Dry white wine1/2 cup
Parmesan cheese1/2 cup grated
Unsalted butter4 tablespoons
Fresh parsley2 tablespoons chopped
Olive oil2 tablespoons
Saltto taste

Nutrition (per serving, makes 5)

Calories448 kcal

Protein11.3 g

Carbs56.5 g

Fat17.8 g

Fiber2.7 g

Sugar4.5 g

Sodium1227 mg

Vitamin C4.3 mg

Iron0.9 mg

Calcium120 mg

Potassium332 mg

Estimated values.

Steps

1Rehydrate dried porcini mushrooms in 1 cup of hot broth; once softened, chop them and strain the liquid, reserving both.
2In a wide pot, heat olive oil and 1 tablespoon of butter, then sauté chopped onion until translucent, add minced garlic and fresh mushrooms, cooking until softened.
3Stir in the arborio rice and toast for 2 minutes, then deglaze with white wine and let it evaporate.
4Begin adding hot vegetable broth, one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next, for about 20-25 minutes.
5When the rice is al dente, stir in the rehydrated porcini, any remaining porcini liquid, the remaining butter, and grated parmesan cheese; continue stirring until creamy (mantecatura).
6Garnish with fresh parsley and serve immediately.