Porcini Risotto with Mascarpone and Toasted Hazelnuts
63 min 1 serving 1309 kcal · 37.2 g proteinLevel: Expert
The nutritionist's note
The porcini soaking water is the dish's real flavour concentrate: discarding it means losing the essential. Waiting for the wine to fully evaporate avoids residual acidity.
Ingredients
1 serving
- arborio rice130 g
- dried porcini25 g
- mascarpone70 g
- grated parmesan40 g
- hazelnuts30 g
- white wine60 ml
- vegetable stock400 ml
- butter15 g
Method
- 1
Rehydrate the dried porcini for 20 minutes and strain the soaking water.
- 2
Coat the arborio rice, then deglaze with white wine until fully evaporated.
- 3
Add the porcini water and stock a ladle at a time, 18 minutes, stirring.
- 4
Finish off the heat with the mascarpone and parmesan, and add the toasted hazelnuts.
Nutrition facts
per serving
| Energy | 1309 kcal |
|---|---|
| Protein | 37.2 g |
| Carbohydrates | 117.5 g |
| Fat | 74.9 g |
| Fibre | 8 g |
| Iron | 4 mg |
| Vitamin B12 | 1.6 µg |
Potential allergens
- lactose
- tree nuts
- sulphites
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