Porcini Mushroom Risotto with Summer Black Truffle by @federicofusca

50 min

4 servings

🍚

320 g

Carnaroli rice

🍄

3

Porcini mushrooms

🌿

1 bunch

Parsley

🍲

1 l

Vegetable broth

🍄

1 ball

Black truffle

🧄

2 cloves

Garlic

🧂

1 pinch

Salt

⚫

1 pinch

Pepper

🫒

30 ml

Extra virgin olive oil

🧈

80 g

Salted butter

🧀

90 g

Grated Parmesan cheese

  1. Chop
    • Porcini mushrooms
    • Parsley
    • Garlic

    Chop the porcini mushrooms and parsley. Mince the garlic.

  2. Heat
    • Vegetable broth

    Heat the vegetable broth in a pot on the stove.

  3. Heat
    • Extra virgin olive oil
    • Garlic

    In a separate pot, heat the olive oil and sauté the garlic until fragrant.

  4. Add
    • Porcini mushrooms

    Add the chopped porcini mushrooms to the pot and cook until tender.

  5. Add
    • Carnaroli rice

    Add the Carnaroli rice to the pot and toast for a few minutes.

  6. Add
    • Vegetable broth
    • Carnaroli rice

    Gradually add the hot vegetable broth to the rice, stirring constantly until the rice is cooked.

  7. Stir
    • Salted butter
    • Grated Parmesan cheese

    Stir in the salted butter and grated Parmesan cheese until creamy.

  8. Season
    • Salt

    Season with salt and pepper to taste.

  9. Garnish
    • Black truffle
    • Parsley

    Garnish with shaved black truffle and chopped parsley before serving.

Porcini Mushroom Risotto with Summer Black Truffle by @federicofusca

50 min

4 servings

🍚

320 g

Carnaroli rice

🍄

3

Porcini mushrooms

🌿

1 bunch

Parsley

🍲

1 l

Vegetable broth

🍄

1 ball

Black truffle

🧄

2 cloves

Garlic

🧂

1 pinch

Salt

⚫

1 pinch

Pepper

🫒

30 ml

Extra virgin olive oil

🧈

80 g

Salted butter

🧀

90 g

Grated Parmesan cheese

Preparation Steps

  1. Step 1/9

    Chop the porcini mushrooms and parsley. Mince the garlic.

    🍄Porcini mushrooms
    🌿Parsley
    🧄Garlic
    🔪Knife
    🪵Cutting board

  2. Step 2/9

    Heat the vegetable broth in a pot on the stove.

    🍲Vegetable broth

  3. Step 3/9

    In a separate pot, heat the olive oil and sauté the garlic until fragrant.

    🫒Extra virgin olive oil
    🧄Garlic
    🥄Wooden spoon

  4. Step 4/9

    Add the chopped porcini mushrooms to the pot and cook until tender.

    🍄Porcini mushrooms
    🥄Wooden spoon

  5. Step 5/9

    Add the Carnaroli rice to the pot and toast for a few minutes.

    🍚Carnaroli rice
    🥄Wooden spoon

  6. Step 6/9

    Gradually add the hot vegetable broth to the rice, stirring constantly until the rice is cooked.

    🍲Vegetable broth
    🥄Wooden spoon

  7. Step 7/9

    Stir in the salted butter and grated Parmesan cheese until creamy.

    🧈Salted butter
    🧀Grated Parmesan cheese
    🥄Wooden spoon
    🧀Grater

  8. Step 8/9

    Season with salt and pepper to taste.

    🧂Salt
    ⚫Pepper
    🥄Wooden spoon

  9. Step 9/9

    Garnish with shaved black truffle and chopped parsley before serving.

    🍄Black truffle
    🌿Parsley
    🔪Knife

Composition

Ingredients

Types

Grains, Vegetables, Condiments, Dairy

Ingredients

Carnaroli rice, Porcini mushrooms, Parsley, Vegetable broth, Black truffle, Garlic, Salt, Pepper, Extra virgin olive oil, Salted butter, Grated Parmesan cheese

Allergens

Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

450 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 60g, Fat: 18g, Fiber: 3g, Sugar: 1g

Nutritional Information

Minerals

Sodium: 600mg, Calcium: 100mg, Iron: 2mg

Vitamins

Vitamin A: 300IU, Vitamin C: 3mg, Vitamin D: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Wooden spoon, Grater

Appliances

Stove, Pot

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Lombardy

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Airtight container), freezer : 1 month (Airtight container)