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Lorenza

Lorenza Avila

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Recipe of Mushroom Risotto with Poro
Recipe

Mushroom Risotto with Poro

1 h 30 min
Not so easy
43
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This is the best risotto recipe I've tried. Make sure you make an excellent broth since it is the secret of a good risotto.
Learn more about Lorenza Avila

Ingredients

8 servings
  • 2 cups of leek cut into slices (only the white and light green part)
  • 3/4 of Cup of whipping cream
  • 1/3 of kilo of mushroom (shiitake, or other), sliced
  • olive oils
  • 1 piece of onion finely chopped
  • 1 teaspoonful of fresh thyme chopped
  • 2 spoonfuls of Butter
  • 1 1/2 cups of rice arborio for risotto
  • 1/2 Cup of dry white wine
  • 5 cups of chicken soup heated with the mushroom stems for 30 minutes
  • 1/2 Cup of Parmesan cheese
  • parsley chopped to decorate
  • Salt
  • black pepper

    Preparation

    Put the pore and the cream to beat in a pot and boil together for 15-20 minutes until the cream thickens and the pores are soft. Season with salt and pepper and reserve.
    Cut the mushrooms into slices (if they are shiitake type, remove the stems and use these for the broth). Finely chop the onion.
    In a large pan with a little olive oil cook all the mushrooms until they release all their liquid and brown a little, about 20 minutes, stirring all the time.
    Once the mushrooms are well cooked, remove from the pan, add the chopped onion and cook until translucent. Return the mushrooms and sprinkle fresh thyme. Put a little white wine on top and let it evaporate. Season with enough salt and pepper and taste and reserve.
    In a large pot, melt 2 tablespoons of butter and add the rice. Stir for 1 minute and add the 1/2 cup of white wine. Allow all to be absorbed and add 1 cup of broth.
    Stir without stopping until the broth liquid is absorbed and add another cup. Repeat this until almost all the broth has been absorbed and the risotto has the consistency that you like, like 20 minutes more. Note: make sure the broth is hot.
    Once the risotto is almost ready, add the pores with cream and reserved mushrooms. Stir everything well and let it heat up. Taste and add more salt or pepper if necessary.
    Serve immediately sprinkled with chopped parsley and Parmesan cheese.

    PRESENTATION

    You can decorate the dishes with a sprig of parsley.

    TIPS

    The secret of a good risotto is in the broth. Make sure it has a lot of flavor. I add all the mushroom stalks and leave them boiling for about 30 minutes. You can also buy mushroom broth and add a little.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    337
    kcal
    17%
    Carbohydrates
    31.0
    g
    10%
    Proteins
    12.5
    g
    25%
    Lipids
    17.4
    g
    27%
    Fiber
    1.5
    g
    3.0%
    Sugar
    6.9
    g
    7.7%
    Cholesterol
    54.6
    mg
    18%
    Esha
    Rate this tip
    Ratings (1)
    Teresa Valles
    19/06/2019 16:45:49
    Muy rico!!!

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