Deutsch (Schweiz)
Français (Suisse)
Italiano (Svizzera)
Risotto with porcini mushrooms
Ingredients for 4 persons:
- 25 g dried porcini mushrooms
- 2 dl water
- 1 onion, finely chopped
- 1 pressed garlic
- 300 g rice
- 1 dl white wine
- 9 dl vegetable bouillon
- 3 EL butter
- 40 g grated parmesan cheese
- salt, pepper
Preparation:
Porcini mushrooms
Soak the mushrooms in lukewarm water for approx. 30 mins. Then remove the mushrooms and set aside.
Risotto
Heat 2 EL butter in a pan. Fry the onions and crushed garlic. Add the rice and stir-fry until translucent. Pour in the white wine and reduce almost completely. Pour in the vegetable stock, stirring frequently, so that the rice is always just covered with liquid. Add the porcini mushrooms. Cook for approx. 20 mins. until the rice is creamy and al dente.Add the Parmesan cheese and 1 EL butter and season the risotto with salt and pepper.
Porcini mushrooms
Soak the mushrooms in lukewarm water for approx. 30 mins. Then remove the mushrooms and set aside.
Risotto
Heat 2 EL butter in a pan. Fry the onions and crushed garlic. Add the rice and stir-fry until translucent. Pour in the white wine and reduce almost completely. Pour in the vegetable stock, stirring frequently, so that the rice is always just covered with liquid. Add the porcini mushrooms. Cook for approx. 20 mins. until the rice is creamy and al dente.Add the Parmesan cheese and 1 EL butter and season the risotto with salt and pepper.
Product set carousel
risotto with porcini mushrooms
Ingredients for 4 persons:
- 25 g dried porcini mushrooms
- 2 dl water
- 1 onion, finely chopped
- 1 pressed garlic
- 300 g rice
- 1 dl white wine
- 9 dl vegetable bouillon
- 3 EL butter
- 40 g grated parmesan cheese
- salt, pepper
Preparation:
Porcini mushrooms
Soak the mushrooms in lukewarm water for approx. 30 mins. Then remove the mushrooms and set aside.
Risotto
Heat 2 EL butter in the pan. Fry the onions and pressed garlic. Add the rice stir-fry until translucent.
Pour in the white wine and reduce almost completely. Pour in the vegetable bouillon, stirring frequently, so that the rice is always just covered with liquid. Add the porcini mushrooms. Cook for approx. 20 mins. until the rice is creamy and al dente.
Add parmesan cheese and 1 EL butter. Season the risotto with salt and pepper.
Porcini mushrooms
Soak the mushrooms in lukewarm water for approx. 30 mins. Then remove the mushrooms and set aside.
Risotto
Heat 2 EL butter in the pan. Fry the onions and pressed garlic. Add the rice stir-fry until translucent.
Pour in the white wine and reduce almost completely. Pour in the vegetable bouillon, stirring frequently, so that the rice is always just covered with liquid. Add the porcini mushrooms. Cook for approx. 20 mins. until the rice is creamy and al dente.
Add parmesan cheese and 1 EL butter. Season the risotto with salt and pepper.
Product set carousel