Porcini risotto
recipe
Ingredients · Servings 4
- 30 dkg risotto rice
- 25 dkg Porcini mushrooms
- 1 head Red Onion
- 2 cloves Garlic
- 1 l alaplé
- 1 dl dry white wine
- 5 dkg of Vegetables
- 5 dkg Parmesan
- 2 tbsp Olive oil
- Only
- Breast
- Parsley
Method · 40 min
- To make the porcini risotto, clean the porcini mushrooms with a brush or paper towel. Do not soak them in water, as they absorb water easily. Slice the cleaned mushrooms, cutting larger pieces in half.
- Finely chop the onion and garlic. Heat the stock in a saucepan and keep warm.
- Heat the olive oil in a large frying pan and add the sliced porcini mushrooms. Fry over medium-high heat for a few minutes until golden brown. Season with salt and freshly ground pepper, then set the mushrooms aside.
- In the same pan, melt about 20 g of butter. Add the onion and sauté until translucent. Then add the garlic and risotto rice.
- Sauté the rice for 2–3 minutes, stirring constantly, until the edges of the rice grains become slightly translucent.
- Pour in the white wine and cook until most of the wine has evaporated.
- Add a ladle of hot stock and stir constantly. When the rice has absorbed most of the liquid, add another ladle of stock.
- Continue this process for about 18–20 minutes, until the rice is creamy on the outside and slightly firm on the inside, or al dente.
- During the last 5 minutes of cooking, add most of the sautéed porcini mushrooms and gently mix into the risotto. Set aside a few of the nicer mushroom slices for serving.
- When the risotto is ready, remove from heat. Add the remaining butter and freshly grated Parmesan, then mix thoroughly.
- Let the risotto rest for 2 minutes, then taste and season with salt and pepper if necessary.
- Serve immediately, sprinkled with fresh, chopped parsley, the reserved roasted porcini mushrooms, and a little Parmesan.
Preparation
- To make the porcini risotto, clean the porcini mushrooms with a brush or paper towel. Do not soak them in water, as they absorb water easily. Slice the cleaned mushrooms, cutting larger pieces in half.
- Finely chop the onion and garlic. Heat the stock in a saucepan and keep warm.
- Heat the olive oil in a large frying pan and add the sliced porcini mushrooms. Fry over medium-high heat for a few minutes until golden brown. Season with salt and freshly ground pepper, then set the mushrooms aside.
- In the same pan, melt about 20 g of butter. Add the onion and sauté until translucent. Then add the garlic and risotto rice.
- Sauté the rice for 2–3 minutes, stirring constantly, until the edges of the rice grains become slightly translucent.
- Pour in the white wine and cook until most of the wine has evaporated.
- Add a ladle of hot stock and stir constantly. When the rice has absorbed most of the liquid, add another ladle of stock.
- Continue this process for about 18–20 minutes, until the rice is creamy on the outside and slightly firm on the inside, or al dente.
- During the last 5 minutes of cooking, add most of the sautéed porcini mushrooms and gently mix into the risotto. Set aside a few of the nicer mushroom slices for serving.
- When the risotto is ready, remove from heat. Add the remaining butter and freshly grated Parmesan, then mix thoroughly.
- Let the risotto rest for 2 minutes, then taste and season with salt and pepper if necessary.
- Serve immediately, sprinkled with fresh, chopped parsley, the reserved roasted porcini mushrooms, and a little Parmesan.
