Risotto with Port Liqueur and Mushrooms

Name: Risotto with Port Liqueur and Mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: italian
Ingredients: 160 g rice Carnaroli or Vialone; 350 g fresh meadow mushrooms; 120 g porto liqueur; 50 g butter; q.s. salt; 800 g vegetable broth; q.s. oregano (optional)

4.3

A very simple risotto that stands out for its use of port liqueur. The liqueur adds a bold note that pairs wonderfully with the delicate flavor of button mushrooms

Yield: 2 servings

Total time: 55 min

Preparation time: 15 min

Cooking time: 40 min

Difficulty:

Cost:

Tools: Stove, Pan

Weight per serving: 750 g

Energy: 715 Kcal

Carbohydrates: 87 g

Fats: 23 g

Proteins: 14 g

Soccer: 1 h 25 min

Allergens: Milk

Diet: Vegetarian, Gluten-free

Pairing: Merlot

Occasion: Family dinner

Ingredients

Portions for 2 servings

Rice (Carnaroli or Vialone)

160 g

Fresh meadow mushrooms

350 g

Porto liqueur

120 g

Butter

50 g

Salt

q.s.

Vegetable broth

800 g

Oregano (optional)

q.s.

Method

It takes steps in 55 min

Risotto with Port Liqueur and Mushrooms - step 1

Clean the mushrooms carefully to remove all soil, then roughly chop them and set aside

Risotto with Port Liqueur and Mushrooms - step 2

Heat the broth and bring it almost to a boil, meanwhile toast the rice with a bit of oil in a pan

Risotto with Port Liqueur and Mushrooms - step 3

Once the rice is toasted (a couple of minutes will be enough), lower the heat and deglaze with the port liqueur

Risotto with Port Liqueur and Mushrooms - step 4

Raise the heat again and add the mushrooms and half of the broth, stirring gently

Risotto with Port Liqueur and Mushrooms - step 5

Add a pinch of salt and continue cooking the rice with a lid, adding broth gradually until the rice is fully cooked

Risotto with Port Liqueur and Mushrooms - step 6

At the end of cooking, turn off the heat and stir in the butter, tossing the rice in the pan until the butter is completely melted. Serve hot, garnishing the dish with a bit of fresh oregano