Main Course
🌍 Public
Mushroom Risotto (Risotto ai Funghi)
by @NomNomCreamy risotto with mushrooms, white wine, and Parmesan — classic Italian cuisine.
Source / link: Italienische Küche (Norditalien)
Ingredients
Amounts adjust automatically.
| 320 g | Risotto rice (Arborio/Carnaroli) |
| 400 g | Button mushrooms or mixed mushrooms |
| 1 Stück | Onion |
| 1 Stück | Garlic clove |
| 125 ml | White wine (or broth) |
| 1 l | Vegetable broth |
| 40 g | Butter (or vegan) |
| 60 g | Parmesan (vegan) |
| 2 EL | Olive oil |
| 1 Bund | Parsley |
Preparation
Step by step through the recipe
- 1 Clean 400 g mushrooms and slice them. Finely dice 1 Stück onion and 1 garlic clove.
- 2 Sauté 1 Stück onion in 2 EL olive oil until translucent, add 400 g mushrooms and fry. Briefly sauté 1 garlic clove with them.
- 3 Add 320 g rice and toast while stirring until the grains are slightly translucent.
- 4 Deglaze with 125 ml white wine and let it reduce.
- 5 Gradually pour in 1 l hot broth, stirring constantly. After about 18–20 minutes the rice is creamy and al dente.
- 6 Stir in 40 g butter and 60 g Parmesan, season with salt and pepper, sprinkle with 1 Stück parsley and serve immediately.
Notes & tips
Note: Contains cow's milk (butter, Parmesan) + possibly egg (not necessary).
Nutrition
estimated per serving- Calories
- 295 kcal
- Protein
- 11 g
- Fat
- 21 g
- Carbs
- 13 g
– = ingredient not in nutrition database (estimate incomplete)
