Description
Porcini Mushroom Risotto with Parmesan Crisp is a creamy, luxurious dish that combines the rich umami flavor of dried porcini mushrooms with the comforting texture of Arborio rice. Finished with crispy Parmesan, this risotto is perfect for cozy dinners or elegant gatherings. Delight your guests with a dish that looks as good as it tastes, and savor every bite of this culinary masterpiece.
Ingredients
Scale
- 1 cup Arborio rice
- 1/2 cup dried porcini mushrooms
- 4 cups chicken or vegetable broth
- 1 small shallot, finely chopped
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- In a saucepan, simmer the chicken or vegetable broth over low heat to keep warm.
- In a separate pan, heat olive oil over medium heat. Add shallots and soaked porcini mushrooms; sauté until soft (about 5 minutes).
- Stir in Arborio rice and toast for 2 minutes until slightly translucent.
- Gradually add warmed broth one ladle at a time, stirring constantly until absorbed (about 18-20 minutes).
- Remove from heat; stir in Parmesan cheese and butter until creamy.
- For Parmesan crisps, preheat oven to 400°F (200°C). Bake grated Parmesan mounds on parchment-lined baking sheet for 5-7 minutes until golden.
- Serve risotto topped with Parmesan crisps and parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 355
- Sugar: 1g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg