Sienirisotto
recipe

A rich risotto flavored with porcini mushrooms, perfect for autumn and winter dinners.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 300 g risotto rice
- 1 l vegetable broth
- 200 g dried porcini mushrooms (soaked)
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 100 ml white wine
- 50 g butter
- 50 g Parmesan cheese (grated)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions:
1. Heat the vegetable broth in a pot and keep it warm.
2. In a large skillet, melt the butter, then add the onion and garlic. Sauté until soft.
3. Add the risotto rice and cook until the rice is slightly translucent.
4. Pour the white wine into the rice and stir until absorbed.
5. Gradually add the vegetable broth, one ladle at a time, stirring continuously and waiting for the liquid to be absorbed before adding more.
6. Once the rice is al dente, stir in the soaked porcini mushrooms and Parmesan cheese. Mix well.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with fresh parsley.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 12 g
- Carbohydrates: 65 g
- Fat: 18 g
- Fiber: 2 g

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