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Porcini mushroom risotto

Porcini mushroom risotto
3.0 14 évaluations
Prép. 10min
Total 35min
4 portions
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Ingrédients

  • eschalot cut into halves
    30 g
  • fresh porcini mushrooms cut into pieces (see Tips)
    300 g
  • extra virgin olive oil
    30 g
  • Arborio rice
    320 g
  • dry white wine
    60 g
  • water
    800 g
  • sea salt (see Tips)
    1 tsp
  • unsalted butter cut into pieces
    1 ½ tbsp
  • fresh flat-leaf parsley chopped, to garnish

Niveau

facile

Infos nut. par 1 portion

Sodium 486 mg
Protides 7.3 g
Calories 1778.5 kJ / 425.1 kcal
Lipides 12.3 g
Fibre 2.9 g
Graisses saturées 3.9 g
Glucides 68.3 g

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Également présenté dans

Then, Now, Always - 50th Anniversary cookbook 50 Recettes
Australie et Nouvelle-Zélande

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