Porcini mushroom risotto
Preparation : 10 min
Cooking : 35 min
Total time : 45 min Rest : 0 min
100 ml white wine
320 g risotto rice
30 g parmesan
50 g butter
2 tbsp olive oil
700 ml water
1 onion
1 vegetable stock cube
300 g fresh porcini mushrooms
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Arborio or Carnaroli rice are a great choice of rice to make this dish.
- 1 onion
- 2 tbsp olive oil
- 300 g fresh porcini mushrooms
- 320 g risotto rice
- 100 ml white wine
- 700 ml water
- 1 vegetable stock cube
- 30 g parmesan
- 50 g butter
© Hachette Livre (Marabout) 2016
6 comments
added salt, pepper and tbsp truffle infused oil. little extra cheese. needed about 8min extra cooking time. flavours well incorporated. ended up nice and thick.
brilliant. used button and chestnut mushroom + dried porcini 👌🏻
easy and delicious
the flavours were subtle. I used an organic arborio rice with asparagus instead of porcini and a touch of saffron. the rice was a little over cooked and I would set it for 13 minutes instead of 18 to cook and check, cooking again for a few minutes extra if needed. I would also add a touch more Parmesan (I like strong flavours) and put the asparagus in a little later so that it stays a little crunchy, maybe after 7 minutes cooking
changed mushrooms to peas little bit bland but nice
It was excellent but the porcini overwhelmed us so when I did it again I reduced the porcini and added a more bland mushroom. the next thing I did was to add 5cm of celery and 1/4 of a carrot both chopped. It adds flavour. Add salt and pepper in the last 2mins when you add butter and cheese