Risotto ai Funghi Porcini Recipe - by Nonna G

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity without alcohol.

Soak dried porcini mushrooms in warm water for 20 minutes; drain and chop.

Heat chicken broth in a pot over low heat; keep warm.

In a large skillet, heat olive oil over medium heat; add minced onions and garlic, sauté until translucent, about 5 minutes.

Add chopped porcini mushrooms and fresh mushrooms to the skillet; cook until softened, about 3-4 minutes.

Stir in arborio rice; toast for 1-2 minutes until slightly translucent.

Pour in chicken broth one ladle at a time; stir frequently until absorbed before adding more.

Continue adding broth until rice is creamy and al dente, about 18-20 minutes total.

Remove from heat; stir in butter and grated parmesan cheese until melted and creamy.

Season with chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens