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Risotto With Porcini Mushrooms and Champagne

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  Porcini mushrooms 1 Ounce
  Warm water 2 Cup (32 tbs)
  Chicken broth 3 Cup (48 tbs)
  Butter 2 Tablespoon, divided
  Olive oil 2 Tablespoon
  White onion 2 Tablespoon, finely chopped
  Arborio rice 2 Cup (32 tbs)
  Parmesan cheese 1⁄3 Cup (5.33 tbs), grated
  Black pepper To Taste
  Sea salt To Taste
  Champagne 1⁄3 Cup (5.33 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs) (For Garnish)
  Parsley 2 Tablespoon, finely chopped

1. In a bowl of warm water, add the mushrooms and soak for half an hour; squeeze away the ecess water, rinse and slice the mushrooms and strain the soaking water and reserve it
2. Bring the reserved broth to a bopil, turn down the heat and allow to simmer
3. In a large skillet, heat a tablespoon of butter and the olive oil over medium low flame and saute onions in them till translucent
4. Add rice and stir around over low heat for a couple of minutes with a wooden spoon; add half a cup of heated broth gradually to it
5. Keep stirring all the while to prevent the rice from sticking to the bottom and cook till the broth is absorbed
6. Keep adding more stock, half a cup at a time and alternately with half a cup of water that mushrooms were soaked in; cook for half an hour
7. Add sliced mushrooms, pepper and salt, rest of the butter, champagne and cheese and stir till the cheese melts and add to warm platter

8. Garnish with Parmesan cheese and parsley before serving

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 497 Calories from Fat 154

% Daily Value*

Total Fat 17 g26.8%

Saturated Fat 7.3 g36.5%

Trans Fat 0 g

Cholesterol 26 mg8.7%

Sodium 775.9 mg32.3%

Total Carbohydrates 74 g24.8%

Dietary Fiber 0.69 g2.8%

Sugars 7 g

Protein 7 g14.8%

Vitamin A 17.6% Vitamin C 18.7%

Calcium 20.1% Iron 5.2%

*Based on a 2000 Calorie diet

Risotto With Porcini Mushrooms And Champagne Recipe