Risotto ai funghi porcini della Sila, da MicheleExpert- Cropalati (Cs)-Calabria

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 vegetable broth in a pot over low heat; keep warm.

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

Add chopped porcini 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 white wine; cook until absorbed, stirring constantly, about 2-3 minutes.

Add warm vegetable 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 salt, black pepper, and lemon zest to taste.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens