QiMeal
Risotto z Leśnymi Grzybami
Risotto z Leśnymi Grzybami · ready in 50 min · 4 servings · 650 kcal per serving · medium · 12 ingredients
A Polish forest-inspired risotto, rich with porcini-style depth, glossy Arborio rice, butter-fried mushrooms, cream, Parmesan, and fresh parsley.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- kcal
- 650
- Difficulty
- medium
Ingredients · 4 servings
- 320 gArborio rice
- 500 gWild mushroom, cleaned and sliced
- 80 gShallot, finely diced
- 2 cloveGarlic, minced and divided
- 150 mlDry white wine
- 1200 mlVegetable broth, warmed
- 100 mlHeavy cream
- 60 gParmesan cheese, finely grated
- 60 gClarified butter, divided
- 15 gParsley, chopped (to serve)
- 1 tspSalt
- 1 tspBlack pepper, freshly ground
Equipment
stovetop, wide pan, skillet, saucepan, ladle, grater, knife, cutting board, wooden spoon, serving bowl, spoon
Instructions
- Mise en place
Gather measured ingredients; set out a wide pan, skillet, saucepan, ladle, grater, knife, board, spoon, and serving bowls. · 10 min
What to look for: Ingredients are measured, mushrooms are sliced, and tools are within reach.
- Warm the broth
Warm vegetable broth in a saucepan over low heat, keeping it steaming but not boiling so each ladle keeps the rice cooking evenly. · 5 min
What to look for: The broth gives off steady steam without a rolling boil.
- Fry the aromatics
Melt 30 g clarified butter in a wide pan, fry shallot until soft and translucent, then add half the garlic for 30 seconds. · 4 min
What to look for: The shallot looks glossy and translucent, and the garlic smells fragrant.
- Toast the rice
Add Arborio rice and stir for 2 minutes until every grain is glossy, lightly hot, and coated in the aromatic butter. · 2 min
What to look for: The rice grains turn shiny and slightly translucent at the edges.
- Absorb the wine
Pour in dry white wine and stir steadily until the pan is almost dry and the sharp alcohol aroma has softened. · 3 min
What to look for: The wine has mostly disappeared and the rice moves as a glossy mass.
- Ladle the broth
Add warm broth 1 ladle at a time, stirring often and waiting until nearly absorbed before adding more, for 18-20 minutes. · 20 min
What to look for: The rice is creamy and loose, with grains that still hold their shape.
- Fry the mushrooms
Fry wild mushrooms in 30 g clarified butter in a skillet with the remaining garlic until golden, fragrant, and any liquid evaporates. · 10 min
What to look for: The mushrooms are browned at the edges and the skillet is no longer watery.
- Fold and season
Fold most mushrooms into the rice, season with salt and black pepper, and loosen with a small splash of broth if needed. · 2 min
What to look for: The mushrooms are evenly distributed and the risotto flows slowly from the spoon.
- Finish off heat
Remove pan from heat, stir in heavy cream and Parmesan cheese, then rest for 2 minutes until creamy and flowing. · 3 min
What to look for: The risotto looks glossy, creamy, and softly spreadable.
- Serve immediately
Serve risotto immediately in warm bowls, topping each portion with remaining mushrooms, parsley, and extra black pepper. · 2 min
What to look for: Each bowl has a creamy base with browned mushrooms and green parsley on top.
Nutrition (per serving)
| kcal | 650 |
|---|---|
| Protein | 17 g |
| Carbohydrates | 78 g |
| of which sugars | 6 g |
| Fat | 30 g |
| of which saturated | 18 g |
| Fibre | 5 g |
| Sodium | 1594 mg |
Nutri-ScoreC
Allergens
Contains: milk
Ingredient substitutions
Dry white wine
- Vegetable broth: Use only if avoiding wine; the risotto will taste less bright and rounded.
Heavy cream
- Vegetable broth: Use warm broth for a lighter finish, though the risotto will be less rich.
