Risotto with porcini mushrooms
For making risotto with vegetables, artichokes, asparagus, leeks, peas, zucchini, zucchini, pumpkin, eggplant, broccoli, cauliflower, corn and green beans are suitable. For risotto with mushrooms, chanterelles, honey mushrooms, porcini mushrooms are perfect, but shiitake and champignons are also good, especially if you enhance their flavor with ground dry forest mushrooms.
Ingredients
Servings 5-6- garlic shallot – 100 g
- garlic - 3 cloves
- fresh porcini mushrooms - 400 g
- olive oil - 60 ml
- round grain rice - 400 g
- vegetable broth - 300-400 ml
- butter - 40 g (not for lean version)
- grated parmesan - 70 g (not for the lean version)
- parsley for serving
- extra virgin olive oil for serving
- salt, freshly ground black pepper
Cooking
Step 1
Finely chop shallots and garlic. Peel the porcini mushrooms, finely chop, fry in olive oil in a pan with two cloves of minced garlic and onion. Set aside a few pieces of porcini mushrooms to decorate the dish.
Step 2
After 2 minutes, add raw rice, fry in a pan for about 2 minutes. After that, start adding vegetable broth to the rice in portions, 100 ml at a time. Each time add liquid when it is completely absorbed.
Step 3
After 15 minutes, when the rice is ready and there is no liquid left, add butter and grated parmesan to the risotto (if the dish is not prepared for fasting), mix with a wooden spoon. If the risotto is too thick, add a little more vegetable broth.
Step 4
Put the risotto on a plate, decorate with slices of porcini mushrooms and parsley. Drizzle with extra virgin olive oil. Salt and pepper. Serve immediately.