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Risotto with dried porcini and porcini stock
l'Essentiel
Easy - 15 Min
- Dish type : Porcini
- Difficulty : Easy
- Preparation time : 15 min
- Cooking time : 30 min
- Recipe family : Impress your guests
- Cost : €35.59
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Cèpes extra | €11.99 | |
| Fumet de cèpes | €11.80 |
Ingredients (8 servings)
- 80 g Borde dried porcini
- 2 onions
- 80 g butter
- 700 g Arborio rice
- 250 ml dry white wine
- 1.5 L Borde "Fumet" porcini stock (x2)
- 200 g Parmesan cheese
- Salt and pepper
Preparation
- Rehydrate the Borde dried porcini mushrooms according to our instructions on the packaging.
- Chop the onions and sweat in the butter.
- Add the rice. Cook until translucent.
- Deglaze with the dry white wine.
- Add the "Fumet" porcini stock gradually while the risotto is cooking.
- Season and add the Parmesan cheese at the end of the cooking time.
- Fry the rehydrated porcini mushrooms in a little olive oil for a few minutes. Season with salt and pepper.
- Arrange the risotto on each plate and add the fried porcini mushrooms on top.
- (You can add a few shavings of Parmesan cheese for a gourmet pleasure).
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