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Risotto of Porcini, Girolles and Chanterelles

Creamy mushroom risotto served with homemade chive oil, crispy parmesan rounds, and pan-fried prosciutto for an elegant finish.

DinnerItalianGourmetMushroomRisotto
Estimated Nutrition
Calories
681.2
kcal / serving
2724.8 kcal total
Carbs
41.4g
per serving
165.4 g total
Fat
51.1g
per serving
204.2 g total
Protein
25.6g
per serving
102.5 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
1
tbsp
Butter
for risotto base
50
g
Parmesan Cheese
grated, for risotto
25
g
Butter
unsalted, for risotto finish
100
g
Parmesan Cheese
grated, for crisps
1
tbsp
Butter
unsalted, for mushrooms
GrainsCereals
200
g
Arborio Rice
Liquids
500
ml
Chicken Stock
liquid
75
ml
White Wine
Meat
4
slice
Prosciutto
NutsSeeds
2
piece
Garlic
cloves, peeled and finely chopped
1
bunch
Chives
fresh, finely chopped
OilsFats
2
tbsp
Olive Oil
for risotto
100
ml
Olive Oil
for chive oil
1
tbsp
Olive Oil
for mushrooms
Vegetables
1
piece
Onion
finely chopped
75
g
Porcini Mushrooms
sliced
75
g
Girolle Mushrooms
sliced
75
g
Chanterelle Mushrooms

Method

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