Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Place 50g of dried porcini mushrooms in a large bowl and cover them with 1 liter of boiling water. Allow them to soak for 20 minutes, then drain into another bowl, discarding the last few tablespoons of liquid remaining in the original bowl.

2. Step 2

   Break apart a vegetable stock cube into the mushroom liquid, then gently squeeze the mushrooms to extract any remaining liquid.

3. Step 3

   In a shallow saucepan or deep frying pan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then sauté for approximately 5 minutes until they become soft.

4. Step 4

   Add 250g of chopped chestnut mushrooms and the dried mushrooms to the mixture, season with salt and pepper, and cook for 8 minutes until the fresh mushrooms have softened.

5. Step 5

   Add 300g of risotto rice to the pan and cook for 1 min. Pour in a 175ml glass of white wine and allow it to bubble away until the alcohol evaporates.

6. Step 6

   Maintain the pan on medium heat and add a quarter of the mushroom stock. Let the rice simmer, stirring frequently, until it absorbs all the liquid.

7. Step 7

   Pour in approximately the same amount of stock once more and keep simmering and stirring - it should begin to turn creamy, plump, and tender. When you add the last quarter of the stock, the rice should be nearly cooked.

8. Step 8

   Keep stirring until the rice is fully cooked. If it remains undercooked, pour in a bit of water. Remove the pan from the heat and mix in 25g of butter. Sprinkle 25g of grated parmesan or Grana Padano cheese over the top, along with half a handful of chopped parsley leaves.

9. Step 9

   Cover and let it sit for a few minutes to allow the rice to absorb any leftover liquid as it cools slightly. Stir the risotto one last time, then serve it in bowls and sprinkle with the remaining 25g of grated cheese and leftover chopped parsley leaves.