Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, porcini mushroom risotto. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Porcini Mushroom Risotto is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Porcini Mushroom Risotto is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook porcini mushroom risotto using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Porcini Mushroom Risotto:
- Take 1.4 L Chicken Stock
- Prepare 30 g Dried Porcini Mushrooms
- Make ready Half an Onion, finely chopped
- Take 40 g Butter
- Take 240 g Portobello Mushrooms, chopped
- Get 300 g Arborio Rice
- Make ready 240 ml White Wine
- Get 100 g Grated Parmesan
- Prepare Handful Chopped Fresh Parsley
Instructions to make Porcini Mushroom Risotto:
- Make the required amount of chicken stock and add the Porcini mushrooms, gently simmer over a low heat.
- Fry the onion in the butter for 5 minutes until soft. Add the chopped portobello mushrooms and fry for a further 2 minutes - until the mushrooms release their juice. Add the arborio rice to the mushrooms and cook for 2 minutes - until the rice turns predominately opaque.
- Pour the white wine into the rice mix and stir continuously until the wine has been absorbed. Remove the Porcini mushrooms from the stock and set aside. Add the chicken stock 100ml at a time, stirring continuously with each addition, until all the stock has been used.
- Finally, add the Porcini mushrooms and the grated Parmesan and give a final 30s cook. Garnish with the parsley, serve with green vegetables and enjoy.
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