Milan! Now, the trip by Mr. Kochkarussell and myself is actually another week ago, but I still remember very enthusiastically. My Top 5:
- The grandiose pizza.
- The delicious Pasta . And risotti. And the cappuccini.
- The relaxed spring atmosphere.
- Get lost on long walks, and still arrive.
- The density of delis. The hammer!
Apropros delis. Dried porcini mushrooms you get there on every corner. The only catch: the price. I know that the mushrooms are not cheap, but 35 € for 50 grams? Phew … That’s why I was content in Italy with a few spices, pasta and tea.
Arriving home, I had to take a bag of dried Italian porcini mushrooms on my first visit to the supermarket. And what can I say: This simple cep risotto is a revelation!
Friends, we have to talk about risotto!
I do not know about you, but I’m often too lazy for this creamy soulfood. I do not mind being in the kitchen for a long time. But keep stirring so that nothing burns? All the time standing next to the pot, even if I could do 10 other things at the same time? I’m just too impatient for that.
Ahhh, I see a nod of agreement. Risotto fans who do not feel like hours of fanfare, that’s what I like. That’s what the risotto with dried porcini mushrooms is all about.
The most important thing about this risotto? Definitely the porcini mushrooms! Seared in butter with a shallot and quenched with white wine, the risotto’s main star is delicious until it stops. There is also risotto rice, which cooks in chicken stock and mushroom soup, without losing its bite. Topped with Parmesan for the extra dose of creaminess, the easypeasy risotto is ready!
Hungry for more? Then I’ll tell you the preparation now!
Boletus Risotto – Here’s how it works
Before you can get started with the actual production of risotto, you first have to soak the porcini mushrooms. Simply place the dried mushrooms in a bowl of lukewarm water for 20 minutes. Then it starts with the preparation.
First of all steam your shallot cucumbers in a large pot. Then you add the drained mushrooms and then let the risotto rice glassy. Now you put the whole thing off with white wine and add fungal water (very important!) And half of the broth. Now the porcini mushroom risotto is allowed to simmer for 20 minutes. Your only job is to stir now and then and pour in broth once the rice has absorbed everything. Finally, you pick up the Parmesan and season with salt and pepper, done.
I hope you will love this recipe!
The risotto with dried porcini mushrooms is:
- Wonderfully creamy.
- Parmesan with a good shot of white wine and porcini mushrooms.
- 8-ingredient Soulfood.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Porcini mushroom risotto with dried porcini mushrooms
This super creamy mushroom risotto is quick, easy and damn delicious. Dried porcini mushrooms, Parmesan and a good dash of white wine – the risotto already tastes like it’s favorite Italian!
Portions : 2 Persons
calories per serving : 439 kcal
dried porcini mushrooms
- Salt and Pepper
[ 19459001] Soak mushrooms for 20 minutes in 200 ml of warm water. Pour mushrooms, be sure to catch the mushroom water. Drain mushrooms.
Shallot finely diced. Melt butter in a saucepan and fry the shallots until glassy. Add mushrooms and cook for a minute, then add risotto rice and also fry until glassy.
Deglaze with white wine and cook until the wine has evaporated. Add mushroom water and about half of the chicken broth. Bring to a boil, then cook over medium heat with occasional stirring for 20 minutes. Make sure that the liquid does not run out and add broth if necessary.
Parmesan fold. Season with salt and pepper and serve immediately.
If the broth is not enough, add a little more broth.