4 Serves
45 Mins
Reconstitute the dried porcini mushrooms in warm water until soft, then strain and reserve the liquid, ensuring no grit remains.
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Vitamin E
2 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
148 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
208 mg / 420 mgPhosphorus
600 mg / 1,250 mgPotassium
1043 mg / 4,700 mgSodium
1386 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
103 gAlcohol
0 g
In a medium saucepan, heat the chicken broth over low heat to keep it warm throughout the cooking process.
In a large skillet, heat one tablespoon of cooking oil over medium heat. Sauté half of the onion and one clove of garlic until translucent.
Add fresh mushrooms, thyme, bay leaf, one tablespoon of parsley, and butter to the skillet. Cook until the mushrooms are browned, then season with salt and pepper.
Stir in the reconstituted porcini mushrooms, cook for one minute, then remove the mixture from the heat and set aside.
In a separate saucepan, heat the remaining oil and sauté the remaining onion and garlic. Add the rice and stir until the grains are well-coated and opaque.
Deglaze the pan with wine and the reserved porcini mushroom liquid, cooking until the liquid has nearly evaporated.
Gradually add the warm chicken broth one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more, until the risotto is creamy yet firm.
Fold the sautéed mushroom mixture into the risotto, stir in the Parmesan cheese, and adjust seasoning with salt and pepper before serving topped with fresh parsley.
7
g34
g6
g
Japanese
Indian