Monday, November 19, 2012

Mushroom Risotto

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This risotto is a staple dish in our kitchen. It's one of the few vegetarian dishes in which we don't miss meat!


  • 20 g dried porcini
  • 1 ltr chicken bouillon
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, chopped finely
  • 2 garlic cloves, minced
  • 375 g Arborio rice
  • 250 g  mushrooms, sliced. I use brown mushrooms
  • pinch of nutmeg
  • 45 g Parmesan cheese, grated
  • 3 tbsp parsley, chopped


  1. Place the dried porcini in a pan with 500 ml water.
  2. Simmer for 30 mins.
  3. Take the procini out of the water and cut in small pieces.
  4. Warm up the bouillon.
  5. In a pan with a thick bottom, heat the olive oil and butter.
  6. Cook the onion and garlic.
  7. Add the rice and continue cooking on low fire.
  8. Mix well.
  9. Add the mushrooms and nutmeg to the pan.
  10. Mix for 1-2 minutes.
  11. Add the porcini and their liquid and cook on high fire until the liquid is absorbed.
  12. Start adding slowly the bouillon one ladle spoon at a time.
  13. Wait until the liquid is absorbed before adding more liquid.
  14. This process should take around 20 minutes. you don't always need all the bouillon and it could be the case that you need a bit more.
  15. Once the rice is al dente remove from fire, add the cheese and parsley.
  16. Mix well and serve directly.

 Recipe Origin: Smakelijk Italië cook book by Sophie Braimbridge and Jo Glynn.

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