Porcini mushroom risotto

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 420 Kcal, 12g Protein, 63g Carbohydrates, 13g Fat


  • Porcini mushrooms
  • 25 g dried porcini mushrooms
  • 2 dl water
  • Risotto
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 300 g risotto rice (e.g. Carnaroli)
  • 1 dl white wine
  • 9 dl vegetable bouillon, hot
  • To complete
  • 40 g grated Parmesan
  • 2 tbsp butter
  • salt and pepper to taste

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  • Porcini mushrooms

    Soften the mushrooms in water. Remove the mushrooms and set aside. Pour the cooking water through coffee filter paper, retain, set aside.
  • Risotto

    Heat the butter in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the white wine and reduce almost completely. Add the mushrooms. Stirring frequently, add the bouillon and cooking water a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
  • To complete

    Stir in the parmesan and butter, season the risotto.
  • Serve with:


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