Sieni-Samppanjarisotto
recipe

A festive mushroom and champagne risotto, perfect for special occasions. This recipe combines delicious mushrooms and sparkling wine for a delightful treat.
Preparation Time: 2 hours
Serving Size: 4
Ingredients:
- 300 g mushrooms (e.g., porcini or chanterelles)
- 1 onion
- 2 tbsp canola oil
- 1.5 l water
- Salt
- White pepper
- 300 g risotto rice
- 50 g butter
- 100 ml champagne
- 100 ml cream
- 50 g Parmesan cheese (grated)
Instructions:
1. Finely chop the mushrooms and sauté them lightly in the canola oil in a pan.
2. Add the chopped onion and sauté until it is soft.
3. Add the water and seasonings. Bring to a simmer over low heat for about an hour, until approximately 1.5 liters of broth remains. Strain the broth and keep it warm.
4. In a pot, melt the butter and add the rice. Sauté the rice until it becomes translucent.
5. Add the sautéed mushrooms from the pan and mix well.
6. Gradually add hot mushroom broth until the rice is covered. Let it simmer over low heat, adding more broth as needed to keep the rice creamy. Taste occasionally.
7. When the rice is nearly cooked, add the champagne and let it simmer for a moment.
8. Finish the risotto with a splash of cream, Parmesan cheese, and butter. Season with salt and white pepper.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 12 g
- Carbohydrates: 60 g
- Fat: 18 g
- Fiber: 2 g

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