Tattirisotto with Dried Porcini Mushrooms
recipe

A delicious and comforting risotto featuring dried porcini mushrooms, perfect for cozy autumn gatherings or indulgent nights.
Preparation Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 300 g arborio rice
- 20 g dried porcini mushrooms
- 1 onion
- 1 l water
- 100 ml white wine
- 50 g butter
- A splash of olive oil
- Salt to taste
- Black pepper to taste
- Parmesan cheese to taste
Instructions:
1. Boil the water and pour it over the dried porcini mushrooms. Let it sit for 10 minutes.
2. Chop the onion finely.
3. Remove the mushrooms from the water and strain the liquid to use as broth.
4. Chop the hydrated mushrooms into small pieces.
5. Heat olive oil and a small knob of butter in a pan. Add the onion and sauté until translucent.
6. Add the arborio rice to the pan and stir well. Cook until the rice becomes translucent.
7. Pour in the white wine and let it simmer for a couple of minutes until the alcohol evaporates.
8. Start adding the hot broth, one ladle at a time, stirring constantly. Add the next ladle only when the previous one has been absorbed.
9. Continue cooking and stirring until the rice is al dente, being careful not to overcook.
10. If you run out of broth, you can add boiling water.
11. Once the risotto is ready, season with salt, pepper, a knob of butter, and stir in the chopped mushrooms. Mix in Parmesan cheese to taste.
12. Serve immediately.
Nutritional Information per serving:
- Energy: approximately 450 kcal
- Protein: 12 g
- Carbohydrates: 65 g
- Fat: 18 g
- Fiber: 2 g

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