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Risotto with Mushrooms
Chef Matteo Ricci
10 minutes prep + 18-20 minutes cook
4 servings
Medium
Description
Creamy risotto infused with porcini mushrooms — a comforting Italian classic.
Ingredients
- 300 g Arborio rice Mazza
- 40g freeze dried onions Mazza
- 200 g porcini 'Gran Fetta' Mazza
- 750 ml vegetable stock
- 60 g butter
- 50 g parmesan
- 100 ml white wine
- 2 tbsp Extra virgin olive oil MazzaView product details
Nutritional Information
Calories450
Protein11g
Carbohydrates70g
Fat15g
Sugar3g
Sodium680mg
Equipment Needed
- Large pan or pot (wide, for risotto)
- Wooden spoon
- Saucepan (to keep stock warm)
Method
- 1.
Sauté freeze dried onions in oil, add rice, toast 2 min.
- 2.
Deglaze with wine, add mushrooms.
- 3.
Gradually add hot stock, stirring until creamy (about 18 min).
- 4.
Finish with butter and parmesan.
Chef's Tips
Patience is key - stir constantly and add stock gradually. The rice should be creamy but still have a slight bite when done.
The finished dish should be beautifully plated and ready to serve.
