Prepare a delicious porcini mushroom risotto and have a romantic evening with your partner. This recipe is very flavorful and has a little white wine and parmesan cheese that make all the difference.
30 grams porcini mushroom, dried and soaked in 1 cup of hot water for 15 minutes
1/4 teaspoons saffron
pepper
2/3 cups Parmesan cheese
Preparation
40 mins
0 mins
Medium
Put the broth in a saucepan to bring it to a boil.
Sauté onion with butter in another large saucepan for 3 minutes. Add rice and stir. Then add wine and stir until the alcohol evaporates, about 3 more minutes.
Dissolve the saffron in a cup of broth and set aside.
Add ½ cup of broth and stir, repeating the process every 10 minutes.
Strain the porcini mushrooms and save the liquid. Chop the mushrooms and add to the rice along with their strained liquid (to avoid any residue).
Add the cup of saffron broth, salt, and pepper. Continue adding broth and stirring every 10 minutes, until the rice is al dente (just before it becomes soft).
When the rice is colored with the saffron, add the parmesan cheese. Place on a plate and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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