Herkkutattirisotto
recipe

A delicious mushroom risotto that combines the flavors of the forest with creamy rice, creating a perfect meal for autumn dinners.
Preparation Time: 40 minutes
Serving Size: 4

Ingredients:

- 1.5 liters vegetable broth
- 1 liter fresh porcini mushrooms
- 400 grams risotto rice
- 5 small shallots
- 2 garlic cloves
- 200 ml dry apple cider or white wine
- 3 tablespoons butter
- Grated Parmesan cheese
- Oil for frying

Instructions:

1. Slice the porcini mushrooms and finely chop the shallots and garlic.
2. Heat plenty of oil in a frying pan and add the chopped shallots. Sauté for a few minutes.
3. Add the rice to the pan and stir until the rice becomes translucent.
4. Add the mushrooms to the pan and mix well.
5. Pour in the apple cider or white wine and allow it to evaporate almost completely.
6. Gradually add the hot vegetable broth, one ladle at a time, stirring constantly. Continue this process until the rice is al dente and the mixture is creamy.
7. Remove the risotto from the heat and stir in the butter and grated Parmesan.
8. Serve immediately.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 10 g
- Carbohydrates: 70 g
- Fat: 15 g
- Fiber: 3 g

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