Rice & pasta
Porcini Mushroom Risotto
Aromatic risotto with porcini mushrooms and white wine.
VegetarianGluten-free
Ingredients
- 320 g carnaroli rice
- 30 g dried porcini mushrooms
- 250 g fresh mushrooms
- 1 small onion
- 1 garlic clove
- 50 g butter
- 30 ml olive oil
- 100 ml white wine
- 700 g hot vegetable broth
- 70 g grated Parmesan
- Chopped parsley, salt and pepper
Step-by-step
Using a different robot? Switch it here:
- Rehydrate the porcini in hot water 15 minutes and reserve the strained water.
- Chop the onion and garlic 5 sec/speed 5 and scrape down the sides.
- Add the oil and butter and sauté 5 min/120°C/speed 1.
- Add the sliced mushrooms and the drained porcini and sauté 5 min/120°C/reverse/spoon speed.
- Add the rice and toast 2 min/100°C/reverse/spoon speed, then pour in the wine and cook 2 min/100°C/reverse/spoon speed without the measuring cup.
- Fit the butterfly whisk, add the broth and the porcini water and cook 16 min/100°C/reverse/spoon speed.
- Add the Parmesan and parsley, mix 30 sec/reverse/spoon speed and let rest 2 minutes.
Tips
- The porcini water adds a lot of flavor — don't throw it away.
- You can replace part of the broth with a splash of cream for extra richness.
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