Usuba
Risotto with Porcini Mushrooms
Creamy risotto with delicate white mushrooms. The rice is cooked by gradually adding broth, absorbing it and becoming soft and creamy. Butter and Parmesan give the dish a rich flavor and smooth consistency.
- Total
- 30 min
- Standard serving
- 596.4 g
Ingredients
Total 10
Instructions
- 1
Step 1
Finely chop the shallots and garlic. Clean the mushrooms and slice them thinly. Sauté the mushrooms in olive oil in a pan together with garlic and onions. Set aside 1–2 mushroom pieces for garnish.
- 2
Step 2
After 2 minutes, add the raw rice and fry it in the pan for about 2 minutes. Begin adding the vegetable broth gradually, 100 ml at a time. Each time, add a new portion of liquid only after the previous one has been completely absorbed.
- 3
Step 3
After 15 minutes, when the rice is completely cooked and the liquid is absorbed, add butter and grated Parmesan. Stir with a wooden spoon. If the risotto turns out too thick, add a little more vegetable broth.
- 4
Step 4
Place the risotto on a plate and garnish with the reserved pieces of white mushrooms.
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