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Porcini mushroom risotto
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 420
  • Fat about 13g
  • Carbohydrates about 63g
  • Protein about 12g
This is needed
This is needed for 4 people
Porcini mushrooms
  • 25 g dried porcini mushrooms
  • 2 dl water
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 300 g risotto rice (e.g. Carnaroli)
  • 9 dl vegetable bouillon, hot
  • 1 dl white wine
To complete
  • 2 tbsp butter
  • 40 g grated Parmesan
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Porcini mushrooms
Soften the mushrooms in water. Remove the mushrooms and set aside. Pour the cooking water through coffee filter paper, retain, set aside.
Heat the butter in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the white wine and reduce almost completely. Add the mushrooms. Stirring frequently, add the bouillon and cooking water a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
To complete
Stir in the parmesan and butter, season the risotto.