Porcini mushroom risotto

Porcini mushroom risotto

3.2 13 ratings

Prep. 10min

Total 35min

4 portions

Ingredients

eschalot cut into halves
30 g
fresh porcini mushrooms cut into pieces (see Tips)
300 g
extra virgin olive oil
30 g
Arborio rice
320 g
dry white wine
60 g
water
800 g
sea salt (see Tips)
1 tsp
unsalted butter cut into pieces
1 ½ tbsp
fresh flat-leaf parsley chopped, to garnish

Nutrition per 1 portion

Calories 425.1 kcal / 1778.5 kJ

Protein 7.3 g

Fat 12.3 g

Carbohydrates 68.3 g

Fiber 2.9 g

Saturated fat 3.9 g

Sodium 486 mg

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Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

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