Nordic Mushroom Risotto: Porcini and Chanterelle (Nordisk Sopp Risotto: Steinpiggsopp og Kantarell)
Indulge in the flavors of the Nordic region with this exquisite Nordisk Sopp Risotto, featuring the rich and earthy flavors of Steinpiggsopp (porcini) and Kantarell (chanterelle) mushrooms.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup fresh porcini mushrooms, sliced
- 1 cup fresh chanterelle mushrooms, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth over low heat.
- In a separate large skillet, heat the olive oil and sauté the onions and garlic until softened.
- Add the Arborio rice to the skillet and stir to coat with the oil, cooking for 2 minutes.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Begin adding the warm broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- After about 18 minutes, when the rice is almost tender, stir in the porcini and chanterelle mushrooms.
- Continue adding broth and stirring until the rice is creamy and al dente.
- Stir in the butter, Parmesan cheese, salt, and pepper.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
Supplies
Saucepan Large skillet Wooden spoon Ladle
Tools
Chef's knife Cutting board Grater
Serving suggestions
Serve the Nordisk Sopp Risotto with a sprinkle of fresh parsley and a side of pickled vegetables for a complete Nordic dining experience.
Tips & tricks
For an extra layer of flavor, consider using homemade vegetable broth and freshly grated Parmesan cheese.
Cost
$20