Porcini Mushroom Risotto

You'll get a lovely deep flavour from all the mushrooms.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Cook: 40 min

Ingredients

Risotto rice 150g
Olive oil 1 tbsp
Garlic 1 clove
Onion (small) 1
Dried porcini mushrooms 10g
Mushrooms 200g
White wine 50ml
Stock cube 1
Hot water 750ml
Salt & pepper a little
Parsley a little

Method

1
Finely chop the onions and garlic, and finely slice the mushrooms.
2
Dissolve the stock cube in the hot water in a pan and add the dried porcini then turn the heat on.
3
In a separate pan, put the oil and add the garlic. Fry gently.
4
Add the onions and fry for 2-3 minutes. Add the mushrooms and fry for a further 2-3 minutes. Add the unwashed rice and continue to fry.
5
Add the wine and season lightly with salt & pepper. Add the soup from Step 1 a ladle at a time and allow the rice to absorb the liquid.
6
Repeat until all the soup has been used, it takes around 20 minutes.
7
Season with salt & pepper. Turn the heat off when the rice is al dente. Put the lid on and steam on residual heat for 10 minutes.
8
Transfer to a serving dish, sprinkle with finely chopped parsley and enjoy!

Tips & Note

Porcini Mushroom Risotto

You'll get a lovely deep flavour from all the mushrooms.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Cook: 40 min

Ingredients

Risotto rice 150g
Olive oil 1 tbsp
Garlic 1 clove
Onion (small) 1
Dried porcini mushrooms 10g
Mushrooms 200g
White wine 50ml
Stock cube 1
Hot water 750ml
Salt & pepper a little
Parsley a little

Porcini Mushroom Risotto

Recipe ID :2346 Posted on 27 JAN 2017

Serves 2

Cook 40min
views 510
printed 2

saved 1

You'll get a lovely deep flavour from all the mushrooms.

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Ingredients

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150g
1 tbsp
1 clove
1
10g
200g
50ml
1
750ml
a little
a little

Method

Cook
40min
1
Finely chop the onions and garlic, and finely slice the mushrooms.
2
Dissolve the stock cube in the hot water in a pan and add the dried porcini then turn the heat on.
3
In a separate pan, put the oil and add the garlic. Fry gently.
4
Add the onions and fry for 2-3 minutes. Add the mushrooms and fry for a further 2-3 minutes. Add the unwashed rice and continue to fry.
5
Add the wine and season lightly with salt & pepper. Add the soup from Step 1 a ladle at a time and allow the rice to absorb the liquid.
6
Repeat until all the soup has been used, it takes around 20 minutes.
7
Season with salt & pepper. Turn the heat off when the rice is al dente. Put the lid on and steam on residual heat for 10 minutes.
8
Transfer to a serving dish, sprinkle with finely chopped parsley and enjoy!
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