Tattirisotto
recipe

A creamy and flavorful mushroom risotto featuring sautéed porcini mushrooms and fresh herbs.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 400 g Arborio rice
- 300 g pre-fried porcini mushrooms
- A small bunch of fresh parsley, chopped
- A knob of butter
- 2 onions, finely chopped
- 1 liter chicken broth
- A handful of thyme, fresh
- 100 ml white wine
- 2 cloves of garlic, minced
- A pinch of chili powder
- 70 g Parmesan cheese, grated
- A splash of lemon juice
Instructions:
1. In a large pot, sauté the chopped onions and minced garlic in butter until translucent.
2. Add the Arborio rice and cook for a few minutes until the rice is slightly translucent.
3. Pour in the white wine and let it evaporate, stirring occasionally.
4. Gradually add the chicken broth, one ladle at a time, allowing the rice to absorb the liquid before adding more.
5. Once the risotto is nearly done, stir in the sautéed porcini mushrooms, chopped parsley, thyme, and chili powder.
6. Mix in the grated Parmesan cheese and a splash of lemon juice.
7. Season with salt and pepper to taste, and serve immediately.
Nutritional Information (per serving):
- Calories: 450
- Protein: 12g
- Carbohydrates: 70g
- Fat: 15g
- Fiber: 3g
- Sodium: 600mg

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