Risotto with porcini mushrooms and cream

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Let's prepare the necessary products. Preheat chicken broth. I defrosted the porcini mushrooms first - after all, winter is here, fresh porcini mushrooms are in short supply! Of course, you need to take special varieties of rice for risotto, but I took the risk of using regular round rice - well, I didn’t find the right rice in any of our supermarkets, there was probably an Italian raid) And it turned out pretty good! But I repeat - with special rice the consistency is creamier or something

2. STEP 2

   

   Finely chop the onion, crush the garlic with the flat side of a knife and chop

3. STEP 3

   

   Place butter and olive oil in a thick-bottomed saucepan or deep frying pan.

4. STEP 4

   

   Fry the onion a little until transparent

5. STEP 5

   

   Next you need to add rice

6. STEP 6

   

   And stir constantly for a few minutes

7. STEP 7

   

   Add garlic, mix well again

8. STEP 8

   

   Next step - porcini mushrooms

9. STEP 9

   

   Fry for 3-4 minutes. Then add white wine and stir again

10. STEP 10

    

    The chicken broth stays nearby on the stove all the time - it must be maintained almost at a boiling point, but I repeat - almost not at a boiling point!

11. STEP 11

    

    When the wine has evaporated a little, you need to add broth little by little. The first portion is 2 ladles, then add one ladle at a time as the broth is absorbed into the rice. When preparing risotto, you need to stay close to the stove and constantly monitor the condition of the rice and stir. After 15 minutes, the risotto needs to be salted and tasted - the rice should be al dente, i.e. a little hard inside

12. STEP 12

    

    I forgot to take a picture of the cheese)

13. STEP 13

    

    Three of it on a fine grater

14. STEP 14

    

    Mix with cream

15. STEP 15

    

    When the rice has reached the desired state, and for me this happened after 20 minutes, pour in the prepared mixture and stir. The result is a delicate creamy consistency

16. STEP 16

    

    Turn off the heat, cover with a lid and let sit for 5 minutes. Risotto is ready!

17. STEP 17

    

    Serve and garnish with parsley

Comments on the recipe

Julia

12.11.2023

4.9

In addition to porcini mushrooms, you can use regular champignons. There is a version of risotto with chicken and mushrooms.

Corason

12.11.2023

5

I liked this interesting recipe and decided to try making risotto with porcini mushrooms and cream. I only replaced the cream with sour cream. I have dried porcini mushrooms, I boiled them in salted water twice. I used previously prepared and frozen chicken broth. I did everything exactly according to the recipe. I fried the onion, added round rice, and simmered it with white wine. I added garlic and porcini mushrooms. I simmered the risotto, constantly adding hot chicken broth. The only spices I added were salt and pepper. Cooked for a total of 25 minutes until the rice was done. I mixed sour cream with grated cheese (I used Dutch cheese) and at the end added it to rice with mushrooms. The aroma is magical! Risotto with porcini mushrooms is an excellent dish. Very rich mushroom taste, creamy consistency and viscous cheese. Insanely delicious! Real Italy in a plate at home))) I advise everyone to try it! Many thanks to the author 😘