Creado con IA
Porcini Mushroom and Asparagus Risotto
50 min 212 kcal por ración Media
Ingredientes
4 Raciones
- Arborio rice1 cup
- Dried porcini mushrooms1 ounce
- Vegetable broth4 cups
- White wine0,5 cup
- Onion1 small
- Garlic2 cloves
- Parmesan cheese0,25 cup
- Olive oil2 tablespoons
- Asparagus1 cup
- Saltto taste
- Pepperto taste
Preparación
- 1
Soak the dried porcini mushrooms in 1 cup of hot water for about 20 minutes. Once softened, drain and chop them, reserving the soaking liquid.
- 2
In a saucepan, heat the vegetable broth and keep it warm over low heat.
- 3
In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
- 4
Add the minced garlic and cook for another minute.
- 5
Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
- 6
Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
- 7
Add the chopped porcini mushrooms and the reserved soaking liquid, avoiding any sediment at the bottom. Stir until the liquid is absorbed.
- 8
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
