The Risotto ai porcini from La Balocchina brings the intense aroma of dried porcini mushrooms directly into your kitchen – without hours of preparation. The high-quality blend of Arborio rice and porcini mushrooms forms the perfect base for a creamy risotto that is just as impressive after a long day as it is for a Sunday meal with friends.
With a little butter, a glass of white wine, and freshly grated Parmesan, it becomes a dish you will want to cook again and again.
Ingredients
- 1 pack of Risotto ai porcini from La Balocchina
- 750 ml vegetable broth, hot
- 1 small onion, finely diced
- 1 garlic clove, finely chopped
- 100 ml dry white wine
- 2 tbsp butter
- 1 tbsp olive oil
- 50 g Parmesan, freshly grated
- Salt and freshly ground black pepper
- 1 tbsp fresh parsley, coarsely chopped
Method
- Heat the vegetable broth in a small pot and keep it warm on the lowest setting.
- In a wide pot or deep pan, heat the olive oil and 1 tbsp of butter over medium heat.
- Sauté the onion and garlic until translucent, without letting them take on color.
- Add the contents of the Risotto ai porcini pack and sauté while stirring for about 1–2 minutes, until the rice looks slightly translucent.
- Deglaze with the white wine and let it reduce completely while stirring.
- Add the hot broth to the rice one ladle at a time – only add the next ladle once the previous one has been completely absorbed.
- Cook the risotto, stirring occasionally, for about 18–20 minutes until the rice is creamy and al dente.
- Remove the pot from the heat, stir in the remaining butter and the grated Parmesan, and let the risotto rest for 1–2 minutes.
- Season to taste with salt and pepper, sprinkle with fresh parsley, and serve immediately.
