Risotto ai Funghi Porcini (Porcini Mushroom Risotto) | Italian Recipes

Name: Risotto ai Funghi Porcini (Porcini Mushroom Risotto) | Italian Recipes
Total time: 40 min
Ingredients: 320 g (about 1 ½ cups) carnaroli rice; 250 g fresh porcini mushrooms, cleaned and sliced (or 30 g dried porcini, rehydrated in warm water); 1 small onion or shallot, finely chopped; 3 tablespoons extra virgin olive oil; 50 g butter; 100 ml dry white wine; About 1–1.2 L vegetable or light meat stock (kept hot); 70 g grated Parmigiano Reggiano; 1 clove garlic (optional, for sautéing mushrooms); Salt; freshly ground black pepper; Fresh parsley, chopped (for garnish)

www.italyabroad.com

Savor the rich, earthy flavor of Risotto ai Funghi Porcini, a creamy Italian mushroom risotto made with fresh or dried porcini for an authentic taste of Italy

Keywords

Risotto ai Funghi Porcini
Porcini Mushroom Risotto
Italian Risotto
Traditional Italian Recipe
Autumn Risotto
Forest Flavors
Authentic Italian Dish
Comfort Food
Vegetarian Risotto
Creamy Risotto

View full recipe on www.italyabroad.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.italyabroad.com.

Share this recipe:

Cooking tools:

Ingredients

320 g (about 1 ½ cups) carnaroli rice
250 g fresh porcini mushrooms, cleaned and sliced (or 30 g dried porcini, rehydrated in warm water)
1 small onion or shallot, finely chopped
3 tablespoons extra virgin olive oil
50 g butter
100 ml dry white wine
About 1–1.2 L vegetable or light meat stock (kept hot)
70 g grated Parmigiano Reggiano
1 clove garlic (optional, for sautéing mushrooms)
Salt
freshly ground black pepper
Fresh parsley, chopped (for garnish)