Herkkutattirisotto
recipe

A delicious and creamy vegetarian dish that combines porcini mushrooms, risotto rice, and Parmesan cheese. Perfect for a warm dinner or festive meal.
Preparation Time: 40 minutes
Serving Size: 4 servings

Ingredients:

- 10 g dried porcini mushrooms
- 3 dl warm water
- 1.2 l hot vegetable broth
- A pinch of saffron
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 250 g risotto rice (Arborio or Carnaroli)
- 1.5 dl dry white wine (or 3 tbsp dry vermouth)
- 2 tbsp butter
- 50 g grated Parmesan (or Pecorino)
- Salt, freshly ground black pepper

Instructions:

1. Soak the dried porcini mushrooms in warm water for about 20 minutes. Strain the soaking liquid and mix it with the hot vegetable broth. Chop the larger mushrooms into smaller pieces if desired.

2. Take about 3 tbsp of the hot broth in a cup and mix in the saffron. Set aside.
3. Heat olive oil in a large saucepan. Sauté the onion, garlic, and porcini mushrooms for about 5 minutes.
4. Add the rice and sauté, stirring for about 2 minutes. Season with salt and pepper.
5. Pour in the wine and simmer on low heat until the wine has absorbed into the rice.
6. Add a quarter of the vegetable-mushroom broth and bring to a boil while stirring. Cook on low heat until most of the broth is absorbed by the rice. Continue adding broth one ladle at a time, allowing it to absorb.
7. After about 20 minutes, when all the broth has been used and the rice is cooked but still slightly al dente, add the butter, saffron liquid, and half of the Parmesan. Mix well.
8. Serve the risotto with the remaining Parmesan on top.
Nutritional Information (per serving):
- Energy: 400 kcal
- Protein: 12 g
- Carbohydrates: 60 g
- Fat: 15 g
- Fiber: 2 g

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