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Porcini mushroom risotto

Porcini mushroom risotto
3.1 16 ratings
Prep. 10 min
Total 35 min
4 portions
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Ingredients

  • eschalot cut into halves
    30 g
  • fresh porcini mushrooms cut into pieces (see Tips)
    300 g
  • extra virgin olive oil
    30 g
  • Arborio rice
    320 g
  • dry white wine
    60 g
  • water
    800 g
  • sea salt (see Tips)
    1 tsp
  • unsalted butter cut into pieces
    1 ½ tbsp
  • fresh flat-leaf parsley chopped, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 486 mg
Protein 7.3 g
Calories 1778.5 kJ / 425.1 kcal
Fat 12.3 g
Fibre 2.9 g
Saturated Fat 3.9 g
Carbohydrates 68.3 g

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Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

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