Risotto ai Funghi Porcini
A luxurious northern Italian risotto with dried porcini mushrooms and fresh herbs creating deep earthy flavours.
Ingredients
Instructions
Soak dried porcini in 250ml warm water for 20 minutes, strain and reserve soaking liquid.
Heat olive oil in a wide pan, sauté onion until translucent, add garlic and cook 1 minute.
Add fresh mushrooms and rehydrated porcini, cook until golden.
Add rice and toast for 2 minutes until edges are translucent.
Add white wine and stir until absorbed.
Add mushroom soaking liquid then warm stock one ladle at a time, stirring constantly.
After 18 minutes taste rice for doneness, remove from heat.
Stir in butter and parmesan, rest 2 minutes, garnish with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.