Forest Mushroom Risotto
recipe

A delightful autumn dish made with fresh, frozen, or dried forest mushrooms, perfect for cozy evenings.
Preparation Time: 40 minutes
Serving Size: 4 servings

Ingredients:

- 300 g risotto rice
- 1 l vegetable or mushroom broth
- 200 g fresh forest mushrooms (e.g., chanterelles, porcini)
- 100 g dried forest mushrooms
- 1 onion
- 2 garlic cloves
- 100 ml white wine
- 50 g butter
- 50 g Parmesan cheese (grated)
- Salt and pepper to taste
- Fresh parsley for garnish

Instructions:

1. Soak the dried mushrooms in warm water for about 20 minutes until softened. Drain and chop finely.
2. Peel and chop the onion and garlic.
3. In a pot, melt the butter and add the onion. Sauté until soft.
4. Add the garlic and fresh mushrooms. Cook until the mushrooms are tender.
5. Stir in the risotto rice and cook for a moment until the rice becomes translucent.
6. Pour in the white wine and allow it to evaporate completely.
7. Gradually add hot broth one ladle at a time, stirring constantly. Add more broth as the previous amount is absorbed.
8. Continue cooking for about 18-20 minutes until the rice is al dente.
9. Mix in the grated Parmesan cheese, chopped dried mushrooms, and season with salt and pepper to taste.
10. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 12 g
- Carbohydrates: 70 g
- Fat: 15 g
- Fiber: 3 g

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