Risotto ai funghi porcini (2)
Risotto ai funghi porcini (2)
Risotto ai funghi porcini (2)
5
1
Stefano Moraschini
Clean the mushrooms and cut them into slices and brasarli with garlic and olive oil and a little salt.
Apart from Sauté finely chopped onion with Sage and Rosemary; Add the rice and toast it and deglaze with wine.
Combine mushrooms and vegetable broth; Cook to the wave.
Turn off the heat mix in the parmesan and a knob of butter.
Garnish with chopped parsley.
Calories calculation
Calories amount per person:
774
Ingredients and dosing for 4 persons
License
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