Herkkutattirisotto
recipe

A delicious autumn dish that combines rich risotto with flavorful porcini mushrooms. Perfect for a warming dinner or a festive treat.
Preparation Time: 40 minutes
Serving Size: 4

Ingredients:

- 300 g porcini mushrooms
- 1 onion
- 2 cloves garlic
- 300 g risotto rice (e.g., Arborio)
- 1 liter vegetable broth
- 100 ml white wine
- 50 g butter
- 50 g Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish

Instructions:

1. Chop the onion and garlic finely.
2. Rinse the porcini mushrooms and chop them into suitable pieces.
3. In a pot, heat the butter and sauté the onion and garlic over medium heat until soft.
4. Add the porcini mushrooms and cook for a few minutes until golden brown.
5. Stir in the risotto rice, ensuring it is well coated and absorbs the flavors.
6. Pour in the white wine and stir until it is almost completely evaporated.
7. Gradually add the vegetable broth, one ladle at a time, stirring constantly. Only add the next ladle when the previous one has been absorbed.
8. Continue this process for about 18-20 minutes until the rice is cooked but still al dente.
9. Remove the pot from heat and stir in the Parmesan cheese. Season with salt and black pepper.
10. Let the risotto rest for a moment before serving it garnished with fresh parsley.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 12 g
- Carbohydrates: 60 g
- Fat: 18 g
- Fiber: 3 g

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