Mushroom Risotto

You can't miss this exquisite mushroom risotto recipe, a dish that perfectly combines rice with the delicious flavor of mushrooms. Ideal for a special dinner or simply to treat yourself, this preparation will surprise you with its unique texture and flavor. Give it a try and let yourself be won over by this delicacy that will no doubt become one of your favorites.

Ingredients

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• 1 small onion, peeled and finely chopped (about 100 g)
• 2 celery stalks, trimmed and finely chopped (about 200 g)
• 400 g risotto rice
• 75 ml vermouth or white wine (about 75 g)
• Sea salt
• Freshly ground black pepper
• 4 large handfuls of wild mushrooms (for example shiitake, girolle, chestnut or oyster), cleaned and sliced (about 300 g)
• A few sprigs of fresh chervil, tarragon or parsley, leaves picked and chopped (about 20 g)
• Juice of 1 lemon (about 60 g)
• 1 tsp butter (about 5 g)
• 1 small handful of Parmesan cheese, freshly grated, plus extra for serving (about 50 g)
• Extra virgin olive oil
• 1.5 liters of hot organic chicken or vegetable stock (about 1500 g)
• 1 handful of dried porcini mushrooms (about 40 g)
• Olive oil

Nutrition

Serving: 1 serving (100 g)

Calories

522.3 kcal

Carbs

87.9 g

Protein

10.7 g

Fat

9.9 g

Saturated fat

3.6 g

Unsaturated fat

6.3 g

Trans fat

0 g

Cholesterol

11.1 mg

Sodium

587 mg

Sugar

5.5 g

Fiber

3.9 g

*Nutrition disclaimer

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