Creamy Porcini Mushroom Risotto
45 min
Under an hour
Gurkerl Küche
Holen Sie sich den Geschmack Italiens direkt in Ihre Küche! Dieses cremige Steinpilz-Risotto besticht durch seine samtige Textur und das intensive Aroma frischer Steinpilze. Ein echter Klassiker der Alpenküche, der mit hochwertigem Risottoreis, einem Schuss trockenem Weißwein und feinem Parmesan perfekt abgerundet wird. Ideal für ein gemütliches Abendessen oder als beeindruckender Hauptgang für Gäste.
Preparation method
Preparation of the Risotto
Cut the butter into small cubes and return to the refrigerator until use. Bring about 1.2 liters of water to a boil.
Finely dice the shallots. Cut 200 g of the cleaned porcini mushrooms into cubes of about 1 cm. Slice the remaining 150 g of porcini mushrooms and set aside for the garnish.
In a pot or large casserole, heat 3 tbsp of olive oil over medium heat. (Another 3 tbsp will be stirred into the finished risotto later).
Chef's tip
For a particularly intense aroma, use a mixture of fresh and a few dried, soaked porcini mushrooms. The soaking water can be used (filtered) instead of regular water for adding to the risotto.
Ingredients
Nutritional values
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