Herkkutattirisotto
recipe

A rich and flavorful dish made with fresh porcini mushrooms, perfect for the autumn harvest season.
Preparation Time: About 1 hour
Serving Size: 4 servings

Ingredients

- 3-4 porcini mushrooms
- Butter for sautéing
- Lemon thyme
- Salt
- Pepper
- A splash of olive oil
- 1 onion
- 2 celery stalks
- 1 garlic clove
- 3 dl risotto rice (e.g., Arborio or Carnaroli)
- 1 sprig of rosemary
- A few sprigs of thyme
- 1 dl dry white wine
- About 1 liter chicken broth (or water and broth cube)
- 40-50 g butter
- 0.5-1 dl freshly grated Parmesan (optional)

Instructions

1. Chop the porcini mushrooms into bite-sized pieces and slice the celery, onion, and garlic.
2. Heat a tablespoon of butter in a pan. Add the mushrooms in a single layer and sauté until golden brown. Towards the end, add lemon thyme, season with salt and pepper, and set aside.
3. In a pot, sauté the onion, celery, and garlic in olive oil for about 2-3 minutes. Add the rice and herb sprigs, stirring continuously.
4. Pour a glass of white wine into the pot and let it absorb. Gradually add hot broth one ladle at a time, stirring and allowing the liquid to absorb before adding more.
5. Cook the risotto for about 20-30 minutes until the rice is al dente. Add more water if the risotto is too thick.
6. Once the risotto is ready, stir in the butter and sautéed mushrooms. Season with fresh thyme, black pepper, and salt. Add Parmesan if desired.
7. Serve immediately; the risotto should be creamy and slightly spreadable on the plate.
Nutritional Information (per serving):
- Energy: approximately 450 kcal
- Protein: 10 g
- Carbohydrates: 65 g
- Fat: 15 g
- Fiber: 3 g

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