Herkkutatti Risotto
recipe

A delicious risotto featuring fresh herkkutatti mushrooms and rich mushroom broth. Perfect for mushroom lovers!
Preparation Time: 30 minutes
Serving Size: 1

Ingredients:

- A small knob of butter
- 1 onion, chopped
- 100 ml good quality risotto rice
- 1 tablespoon very dry balsamic vinegar
- 300 ml mushroom broth
- A small handful of grated Parmesan cheese
- Salt to taste
- A small knob of butter
- Sliced herkkutatti mushrooms
- Salt and pepper to taste

Instructions:

1. In a saucepan, melt the butter and sauté the chopped onion until soft.
2. Add the risotto rice and sauté for a moment with the onion.
3. Pour in the dry balsamic vinegar and mix well.
4. Gradually add the boiling mushroom broth, stirring until the previous addition is absorbed by the rice.
5. Continue adding broth until the rice is cooked to your liking.
6. Stir in the grated Parmesan cheese and let it melt. Adjust salt if needed.
7. While the risotto cooks, sauté the sliced herkkutatti mushrooms in a separate pan with butter, seasoning with salt and pepper.
8. Serve the risotto on a plate and top with the sautéed herkkutatti mushrooms.
Nutritional Information (approx.):
Energy: 450 kcal
Protein: 15 g
Carbohydrates: 60 g
Fat: 18 g

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