Side Dish: Italy – Risotto Ai Funghi Porcini (Porcini Mushroom Risotto)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 45 min

Ingredients

1 cup (200 g) Arborio rice
2 cups (480 ml) vegetable broth
1 cup (30 g) dried porcini mushrooms
1 tbsp (15 ml) olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 / 2 cup (120 ml) white wine
1 / 4 cup (25 g) grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

1. Soak the porcini mushrooms in hot water for 15 minutes, then drain and chop, reserving the soaking liquid.
2. Heat olive oil in a pan, add onion and garlic, and sauté until translucent.
3. Stir in Arborio rice, allowing it to toast slightly, then add white wine and cook until absorbed.
4. Gradually add vegetable broth and mushroom soaking liquid, stirring continuously until the rice is tender and creamy.
5. Stir in chopped mushrooms and Parmesan cheese, seasoning with salt and pepper to taste.
6. Garnish with chopped parsley before serving.