This creamy risotto combines tender Carnaroli rice with fragrant porcini mushrooms, fresh parsley, and Parmesan for an authentic Italian experience. Slowly cooked to a perfect al dente texture, it’s rich, flavorful, and comforting.
Ingredients extracted via AI
0.5 onionparsleyextra virgin olive oil400 g porcini mushroomssalt300 g carnaroli rice0.5 pohár white wine1 l vegetable broth50 g butter50 g Parmigiano Reggiano
Procedure generated via AI
Finely chop half an onion and also chop the parsley leaves into small pieces.
Heat three tablespoons of extra virgin olive oil in a small non-stick pan over medium-low heat.
Add about 400 grams of fresh porcini mushrooms and sauté gently with a pinch of salt and half of the chopped parsley. Stir every five minutes for about 15 minutes, then set the mushrooms aside.
In a large pan or stainless steel pot, heat two to three tablespoons of extra virgin olive oil over medium-low heat.
Add the chopped onion and cook gently for 10 minutes until it turns golden but not browned.
Add 300 grams of Carnaroli rice and stir for about 4 minutes to lightly toast the grains in the oil.
Pour in half a cup of white wine (such as Moscato) and stir until it has completely evaporated. Begin timing the cooking now, about 18 minutes according to the rice package instructions.
Gradually add the hot vegetable broth, one ladle at a time, stirring constantly to keep the rice coated but not too wet. Maintain a low temperature and avoid boiling rapidly.
After the wine has evaporated, continue adding broth and stirring, cooking the rice slowly so it becomes creamy but remains al dente. This should take around 18 minutes.
About 3 minutes before the risotto is done, fold in the prepared porcini mushrooms along with a little broth and cook together for the remaining time.