Main mealVegetarianBalancedGrains & porridgesPoultry€€
Mushroom Risotto
Mushroom risotto is prepared using the traditional Italian stirring technique, which brings out the distinct flavor of wild mushrooms without adding heavy cream.
Prep time20 min
Cook time35 min
Total time55 min
Servings4
Recipe
Main ingredients
To finish
Per servingTotal
Calories:505.9 kcal2023.7 kcal
Protein:14.4 g57.5 g
Carbohydrates:76.8 g307.3 g
Fiber:2.3 g9.1 g
Water:448.5 ml1793.9 ml
Fat:13.3 g53.1 g
Micronutrients
Sugar:5 g19.8 g
Saturated fat:4.5 g18.1 g
Cholesterol:16.1 mg64.5 mg
Sodium:1186.4 mg4745.6 mg
Potassium:641.5 mg2565.9 mg
Calcium:137.8 mg551.3 mg
Iron:1.6 mg6.4 mg
Magnesium:32.9 mg131.6 mg
Zinc:1.8 mg7.2 mg
Phosphorus:225.4 mg901.7 mg
Vitamin C:14.5 mg57.8 mg
Vitamin A:123.4 µg493.7 µg
Vitamin D:0.5 µg2 µg
Vitamin B12:0.2 µg0.9 µg
Instructions
- 1First prepare the base from dried porcini mushrooms by soaking them in 200 ml of warm water. After 15 minutes, drain them (save the water!) and chop them coarsely. Heat the broth base in a pot and add the strained mushroom soaking water. The liquid should be kept just below a boil at all times.
- 2Clean the fresh mushrooms and slice them. Heat 1 tablespoon of oil in a pan and sauté the mushrooms over high heat until golden-brown (do not stew them!). Remove half of the sautéed mushrooms from the pan and set them aside for serving (to preserve their texture).
- 3In the same pan, reduce the heat, add the remaining tablespoon of oil and the chopped shallot. Sauté until translucent. Add the rice and toast it for 2 minutes until it becomes translucent at the edges. Add the chopped garlic, dried porcini mushrooms, and the remaining fresh mushrooms.
- 4Pour in the white wine and stir until the alcohol evaporates. Then begin gradually adding the hot broth base – one ladle at a time.
- 5Cook the risotto at a gentle simmer, stirring frequently. Add the next ladle of broth only once the rice has absorbed the previous one. This takes about 16–18 minutes. The rice should be cooked "al dente".
- 6Remove the pan from the heat. This is a key step: stir in the cold butter and grated Parmesan. Shake the pan vigorously or stir quickly to create a creamy emulsion. Cover and let it rest for 2 minutes. 7## Divide the risotto among plates, arrange the reserved sautéed mushrooms on top, and sprinkle with fresh parsley.
Nutritional benefits
Thanks to the high content of selenium and antioxidants in wild mushrooms, this dish helps protect cells from oxidative stress and naturally supports the proper functioning of the immune system.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.