4 people
20 mins
20 mins
40 mins
Easy
250-350
Da provare in abbinamento con gli ottimi Pinot Neri vinificati in rosso dell’Oltrepò Pavese, oppure con un Oltrepò Pavese Chardonnay DOC
Ingredienti
• 300 g Carnaroli rice
• 200 g fresh porcini mushrooms
• 100 g Grana Padano PDO
• 1 tablespoon chopped parsley
• 1 clove of garlic
• 50 g butter
• Extra virgin olive oil
• Lightly salted broth
• Salt and pepper
Preparation
Clean and slice the mushrooms.
Put them in a frying pan with 1 tablespoon of oil and the clove of garlic and stew over a very gentle heat; season with salt, cover and stir gently from time to time
When they are cooked, remove them from the heat, sprinkle with parsley and stir.
Heat a little oil and butter in a pan. Add the rice and stir over a high heat, toasting it slightly.
Add the boiling stock, a little at a time, always stirring, and cook.
Halfway through cooking, add the mushrooms and adjust the salt.
Mantle the cooked rice with parmesan and sprinkle with pepper.
Tips
- If you do not have meat broth, you can use vegetable broth
- You can serve the risotto with an additional sprinkling of grated Grana Padano cheese.
Variants
- You can add other ingredients to the risotto, such as bacon, sausage or speck.
- You can use a cheese other than Grana Padano, such as Parmigiano Reggiano or Pecorino Romano.
- You can serve the risotto with a side dish
Note
The Carnaroli rice is a large grain Italian rice with a creamy texture, ideal for preparing risottos.
Risotto with porcini mushrooms is a good source of B vitamins, potassium and phosphorus
Nutritional informations:
Here is a rough estimate nutritional values for a standard portion of fresh porcini mushroom risotto (about 1 cup or 240 grams):
- Calories: 250-350 kcal
- Fats: 5-10 grams
- Carbohydrates: 40-50 grams
- Protein: 8-12 grams
- Fibres: 2-4 grams
- Sodium: 500-800 milligrams
- Potassium: 300-500 milligrams
- Vitamin C: 2-4 milligrams
- Calcium: 50-100 milligrams
- Iron: 1-2 milligrams
