Herkkutattirisotto
recipe

A delicious and creamy dish made with fresh porcini mushrooms, perfect for enjoying autumn's mushroom harvest.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 1 1/2 l fresh porcini mushrooms, chopped
- 2 - 3 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 dl risotto rice
- 1 1/2 dl dry white wine
- 5 - 6 dl chicken broth
- 1 dl cream
- 2 tbsp butter
- 1 1/2 dl grated Parmesan cheese
- Zest of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish

Instructions:

1. Sauté the chopped porcini mushrooms in a pan until excess moisture has evaporated.
2. Add olive oil, chopped onion, and minced garlic. Sauté until the onions are soft.
3. Stir in the risotto rice and cook for a few minutes until it becomes translucent.
4. Pour in the white wine and let it evaporate.
5. Gradually add chicken broth, one ladle at a time, allowing the liquid to absorb before adding more. Continue this process for about 15 - 20 minutes, until the rice is cooked to your liking.
6. Finally, mix in the cream and butter. Stir in the Parmesan cheese and lemon zest.
7. Season the risotto with salt and black pepper. Before serving, mix in the chopped parsley.
Nutritional Information (per serving):
Calories: 570 kcal
Protein: 15 g
Fat: 25 g
Carbohydrates: 70 g
Fiber: 2 g
Salt: 0.5 g

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