Risotto al Funghi

Name: Risotto al Funghi
Prep time: 90 min
Cook time: 20 min
Yield: 10
Cuisine: Internacional
Ingredients: 2 cups white rice; 2 portobello mushrooms; 10 button mushrooms; 10 crimini mushrooms; 3 cloves garlic; 1/2 white onions; 60 grams unsalted butter; 1300 milliliters sour cream; 150 grams Parmesan cheese; 3 teaspoons chicken bullion, powder; vegetable oil; salt

Andrea Azpiazu

Delicious mushroom rice for a good lunch or dinner. It has a unique flavor as it includes a mix of different types of mushrooms. These have different notes and aromas, resulting in a well-balanced and rich mixture.

Reviewed by Editorial Team of Kiwilimón

Published: 05-10-2016

Preparation

1h 10 mins

20 mins

Medium

Chop the portobello mushrooms, button mushrooms, cremini mushrooms, onion, and garlic cloves. Cook the rice in the traditional way. In a large skillet, melt the butter with a splash of oil and sauté the onion and garlic. Add mushrooms. Once cooked, add a tablespoon of broth, salt to taste, and the cream. Add the rice and Parmesan cheese and stir without beating the rice.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

254.6

kcal

12.73%

Carbohydrate, by difference

15.6

5.2%

Protein

4.7

9.4%

Total lipid (fat)

19.5

30%

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100

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Provided by

Tips

When adding the cream, stir it to prevent it from curdling. If you want the rice thicker, just add a liter of cream.

Risotto al Funghi

Ingredients

Preparation

Nutritional information

Presentation

Tips

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