Risotto with Porcini Mushrooms

Ingredients

• Arborio rice 10 oz
• Porcini Mushrooms 10 oz
• Onion 0 oz
• Garlic 0 oz
• Dry White Wine 5 fl oz
• Olive Oil 0 fl oz
• Mushroom seasoning 15 fl oz
• Parmesan Cheese 0 oz
• Butter 5 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Finely chop the onion and garlic.

Step 2

Dice half of the white mushrooms and slice the other half.

Step 3

Heat olive oil and sauté the onion until translucent. Add garlic and sauté for another minute.

Step 4

Next, add the diced mushrooms and sauté them until they reduce in volume, about 2 minutes.

Step 5

Add the rice to the skillet and sauté for 2–3 minutes, stirring occasionally.

Step 6

Pour in the wine and let it simmer for 2 minutes.

Step 7

Next, gradually pour the broth into the skillet, stirring regularly, and cook the risotto until it reaches an al dente texture. Season with salt and pepper.

Step 8

In a separate skillet, heat 20 grams of butter and sauté the sliced mushrooms until golden brown. Season with salt and pepper.

Step 9

When the rice is almost ready, add the remaining butter and Parmesan cheese (set aside a little for serving) and mix well.

Step 10

Serve the risotto hot, garnished with slices of porcini mushrooms. If desired, sprinkle with grated Parmesan cheese.