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Porcini Risotto Recipe Video
|Olive oil||1⁄4 Cup (4 tbs) (Extra Virgin)|
|Rice||1 Cup (16 tbs), boiled|
|Warm water||1 Cup (16 tbs)|
|Butter||2 Tablespoon (Leveled)|
Calories 1244 Calories from Fat 359
% Daily Value*
Total Fat 41 g62.6%
Saturated Fat 12.2 g61%
Trans Fat 0 g
Cholesterol 37.3 mg
Sodium 212.6 mg8.9%
Total Carbohydrates 146 g48.5%
Dietary Fiber 19.1 g76.2%
Sugars 0.2 g
Protein 82 g163.7%
Vitamin A 8% Vitamin C 71.4%
Calcium 85.5% Iron 94.8%
*Based on a 2000 Calorie diet
1.Rehydrate dark porcinis in warm water for 20-30 minutes, which will serve as your stock. You can also use chicken/beef/duck/pork stock to make it in.
2.Heat the oil in a pan over medium heat.
3.Add the rice and saute in the oil, until translucent. This reduces the strach content in the rice.
4.When the rice turns translucent, add the stock, little at a time, while continuously stiring without letting the rice stick to the pan.
5.After having poured the stock and stiring for a while, season to taste and check whether rice is cooked. The rice should be tender yet have a bite. Continue stirring and adding more liquid until the rice is cooked.
6.Turn off heat and add butter to the risotto and stir well to make it creamy.
8.Ladle into serving dishes and garnish with cheese of your choice, make sure to serve hot.