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Recipe by
Risotto with porcini mushrooms is a classic dish of Italian cuisine. The porcini mushrooms, with their intense and earthy flavor, pair perfectly with the creamy rice and grated Parmigiano cheese.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Clean the porcini mushrooms by removing any earthy residues with a damp cloth and slice them
Step 2 of 8: Sauté the chopped garlic in the oil then add the mushrooms and cook them over high heat
Step 3 of 8: When cooked, season with salt and pepper and add the chopped parsley
Step 4 of 8: In a separate pan sauté the rice in the hot butter until it absorbs the fat
Step 5 of 8: Then add the broth little by little and cook the rice
Step 6 of 8: At half cooking time add to the rice a portion of the mushrooms with their juices
Step 7 of 8: Finish the dish with cold butter and grated Parmigiano
Step 8 of 8: Garnish the center with the remaining mushrooms
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving155 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,120 kJ507 kcal | 1,370 kJ327 kcal |
| Fat | 23.35 g | 15.09 g |
| of which saturated fatty acids | 9.68 g | 6.26 g |
| Carbohydrates | 65.91 g | 42.59 g |
| of which sugars | 1.04 g | 0.67 g |
| Fibre | 1.46 g | 0.94 g |
| Protein | 11.51 g | 7.44 g |
| Salt | 0.22 g | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
