Porcini Risotto Recipe

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Ingredients:

Serving

6 cups homemade chicken broth or 6 cups canned broth, low salt variety
2 tbsp butter
2 tbsp olive oil
2 tbsp finely chopped onions
2 cups arborio rice
1 oz dried porcini mushroom, soaked in
2 cups luke-warm water, for 30 minutes,drained,squeezed out,then chopped
fresh ground black pepper
kosher salt
1 cup fresh grated parmesan cheese

Directions:

Bring the broth to a simmer on the burner next to where you are cooking the risotto.
Put a ladle next to the pot where you can reach it.
In a deep, heavy bottomed pot or dutch oven on medium high heat, melt 1 tbl butter with the olive oil.
Add the onion and cook until it becomes translucent, not brown, then add the rice and stir until it is well coated with the butter/olive oil.
Continue to stir the rice until it begins to take on a golden cast.
Stir in 1/2 cup of the simmering broth.
Cook, stirring constantly, but slowly, with the wooden spatula or a wooden spoon, scraping the sides and bottom of the pot clean as you stir, until all the liquid is gone.
You must be sure to scrape the bottom of the pot clean as you stir or the rice will stick to it.
When there is no more liquid in the pot, add another 1/2 cup, continuing to stir as before.
Keep the heat at medium high, and continue stirring and adding broth when the previous broth has been absorbed.
When the rice has cooked for about 10 minutes, add the chopped porcini and 1/2 of the filtered water.
Continue to stir and when there is no more liquid, add 1/2 cup more of the mushroom water, stirring, letting it evaporate, then adding more until you have used it all up.
Finish cooking the rice with the broth, or, if you use up all of the broth, with hot water.
Cook until the rice is very tender, but firm to the bite, with no more liquid in the pot.
In total, this will probably take about 30 minutes.
Take the risotto off the heat, add some pepper, the remaining tablespoon of butter, and 1/2 cup of the parmesan.
Stir, taste, adjust for salt and pepper if needed.
Serve at once with a green salad and fresh bread, with more parmesan cheese on the side for serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	527.38 Kcal (2208 kJ)
Calories from fat	151.4 Kcal
		% Daily Value*
Total Fat	16.82g	26%
Cholesterol	24.84mg	8%
Sodium	1141.61mg	48%
Potassium	214.84mg	5%
Total Carbs	66.86g	22%
Sugars	0.3g	1%
Dietary Fiber	2.21g	9%
Protein	16.66g	33%
Vitamin C	16.7mg	28%
Iron	0.2mg	1%
Calcium	200.8mg	20%

Amount Per 100 g
Calories	151.55 Kcal (635 kJ)
Calories from fat	43.51 Kcal
		% Daily Value*
Total Fat	4.83g	26%
Cholesterol	7.14mg	8%
Sodium	328.06mg	48%
Potassium	61.74mg	5%
Total Carbs	19.21g	22%
Sugars	0.09g	1%
Dietary Fiber	0.63g	9%
Protein	4.79g	33%
Vitamin C	4.8mg	28%
Calcium	57.7mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.5

Points
13

PointsPlus

Good Points

saturated fat free,
low cholesterol,
sugar free

Bad Points

High in Sodium

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