Risotto of Fresh (Wild) Mushrooms

A classic vegetarian risotto featuring fresh wild mushrooms, arborio rice, and parmesan cheese cooked slowly with hot stock.

Vegetarian Dinner Main Course Rice Mushroom

Estimated Nutrition

Calories

746.4

kcal / serving

2985.4 kcal total

Carbs

76.2g

per serving

304.8 g total

Fat

39.7g

per serving

158.6 g total

Protein

22.1g

per serving

88.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Butter

split between sweating onions and finishing

110

Parmesan

freshly grated or vegetarian alternative

GrainsCereals

350

Arborio Rice

Liquids

Stock

good quality

NutsSeeds

stick

Salt

to taste

stick

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

best quality

Other

350

Porcini

fresh wild mushrooms, cleaned and sliced

Vegetables

piece

Onion

medium, finely chopped

Method

Bring 1 l of stock to a near boil in a pan and keep it hot over a low flame.

Melt some butter in another pan and sweat the chopped onion until softened.

Add the sliced mushrooms to the onions and cook for several minutes.

Stir in the rice and cook until the grains are well coated and slightly translucent.

Add one ladle of hot stock and simmer gently until the liquid is absorbed by the rice.

Continue adding stock gradually for 15 to 20 minutes until the rice is tender but firm.

Season the mixture and stir in the olive oil, remaining butter, and some grated parmesan.

Serve immediately with the remaining parmesan cheese on the side.