Porcini mushroom risotto

Porcini mushroom risotto

3.0 14 rating

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

Difficulty

easy

Nutrition per 1 portion

Sodium 486 mg

Protein 7.3 g

Calories 1778.5 kJ / 425.1 kcal

Fat 12.3 g

Fiber 2.9 g

Saturated fat 3.9 g

Carbohydrates 68.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

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

You might also like...

Lemon Myrtle Baklava (Mark Olive)

Lemon Myrtle Baklava (Mark Olive)

3 h 20min

Asparagus and saffron risotto

Asparagus and saffron risotto

35min

Malted crème brûlée with salted caramel ice cream

Malted crème brûlée with salted caramel ice cream

28 h 30min

Slow cooked beans with walnut pesto (TM5)

Slow cooked beans with walnut pesto (TM5)

20 h 15min

Goat's cheese flans with yoghurt sauce and leeks

Goat's cheese flans with yoghurt sauce and leeks

45min

Tamarind chutney

Tamarind chutney

5min

Tarka dal

Tarka dal

30min

Saffron arancini

Saffron arancini

25 h 25min

Revithia (chickpea soup)

Revithia (chickpea soup)

24 h 40min

Kangaroo Bolognaise (Mark Olive)

Kangaroo Bolognaise (Mark Olive)

2 h 30min

Steak tartare

Steak tartare

10min

Passionfruit bavarois (Jude Blereau)

Passionfruit bavarois (Jude Blereau)

3 h