Mushroom risotto with white wine
How to make it at home: Mushroom risotto with white wine — ingredients, steps, safety tips.
Time: 30 minutes · Yield: 4 servings
Ingredients
- 50 g dried porcini
- 1 vegetable stock cube
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 250 g chestnut mushrooms
- 300 g risotto rice (arborio)
- 175 ml white wine (1 glass)
- 25 g butter
- 50 g Parmesan or Grana Padano
- parsley
Method
- Soak the dried porcini in 1 litre of boiling water for 20 minutes, strain and dissolve the stock cube in the soaking liquid.
- Chop the onion and garlic and fry in the oil for about 5 minutes.
- Add the sliced fresh mushrooms and the soaked porcini and cook for 8 minutes.
- Stir in the rice for 1 minute.
- Pour in the wine and let it bubble away.
- Add the hot stock a quarter at a time, stirring, until the rice is tender.
- Take off the heat, stir in the butter, grated cheese and parsley, cover and leave for a few minutes.
Tips
- The wine reduces, but not all the alcohol goes: according to the USDA table, 35–40 % of it remains after 15–30 minutes of stirred cooking.
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Sources
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