Mushroom Risotto
- Arborio rice80 g288 kcal
- Butter15 g108 kcal
- Cremini mushroom100 g22 kcal
- Dried porcini mushroom5 g15 kcal
- Olive oil10 ml88 kcal
- Onion0.25 pieces11 kcal
- Parmesan cheese20 g84 kcal
- Salt1 g0 kcal
- Vegetable stock300 ml12 kcal
- White wine40 ml33 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Creamy rice with deep mushroom flavour. Keep the stock hot and add it a ladle at a time. 1. Soak the dried porcini in a cup of hot water for 15 minutes, then chop. Add the soaking water to the stock and keep it hot. 2. Fry the sliced fresh mushrooms in the oil until golden and set aside. 3. In the same pan, soften the chopped onion in half the butter, add the rice and stir for 2 minutes. 4. Pour in the wine and let it absorb. Add the stock a ladle at a time, stirring, waiting until each is absorbed, for about 18 minutes. 5. Stir in both mushrooms, the remaining butter and the parmesan. Cover and rest for 2 minutes before serving.