2 liters of chicken broth
60g of dry mushrooms, such as porcini or other preferred variety
1 tablespoon of olive oil
6 tablespoons (90g) of butter
1 medium onion, finely chopped (100g)
1 minced garlic clove
7 sprigs of fresh parsley, chopped
1/3 cup of red wine (80ml)
2 cups of Arborio rice (400g)
1 teaspoon of salt or to taste
1 pinch of black pepper
1/4 cup of grated Parmesan cheese (28g)
2 liters of chicken broth
60g of dry mushrooms, such as porcini or other preferred variety
1 tablespoon of olive oil
6 tablespoons (90g) of butter
1 medium onion, finely chopped (100g)
1 minced garlic clove
7 sprigs of fresh parsley, chopped
1/3 cup of red wine (80ml)
2 cups of Arborio rice (400g)
1 teaspoon of salt or to taste
1 pinch of black pepper
1/4 cup of grated Parmesan cheese (28g)
In a large pot, bring the chicken broth to a boil
In a small bowl, soak the mushrooms in warm water for 20 minutes
In a medium pot, melt 4 tablespoons of butter and add the olive oil over medium heat
Add the onion, garlic, and parsley
Cook until golden brown (about 12 minutes)
Add the red wine, reduce heat, and simmer with the lid off until all liquid has evaporated
Add the Arborio rice and cook for 2-3 minutes, stirring constantly
Add 1 cup of hot chicken broth and continue stirring
Add salt and black pepper to taste
When the rice is cooked and creamy, add the mushrooms and another 1 cup of hot chicken broth
Stir until well combined
As the rice dries out, add more chicken broth, 1 cup at a time, until it reaches the desired consistency (about 25 minutes)
Remove from heat, add the remaining butter, Parmesan cheese, and stir
Transfer to a serving dish and serve immediately
481 calories per serving
