{"id":58124,"date":"2015-09-11T04:00:35","date_gmt":"2015-09-11T02:00:35","guid":{"rendered":"https:\/\/ellerepublic.de\/steinpilz-risotto\/"},"modified":"2020-05-24T21:27:21","modified_gmt":"2020-05-24T19:27:21","slug":"porcini-mushroom-risotto","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/porcini-mushroom-risotto\/","title":{"rendered":"Porcini Mushroom Risotto with Sage"},"content":{"rendered":"

What can be more satisfying than a bowl of homemade porcini mushroom risotto? Sadly something I think we enjoy far to seldom. All that stirring, right? Yes, we love to eat it but seldom what to go through the trouble of making it. I actually don\u2019t mind making risotto. It\u2019s easy enough, and while keeping a watchful eye, it gives you the chance to prepare other things while sneaking in a stir here and there, and here and there. The result is so worth the effort. Every time.<\/p>\n

This recipe was provided to my dear friend Magali. It’s one that her daughter Gaelle makes often. When in season you could also make this recipe with 300 g fresh porcini mushrooms<\/a>, cleaned. OR you could substitute the porcini mushrooms with shiitake mushrooms. OR you can even use a mix of dried and fresh porcini mushrooms. As you like.<\/p>\n

For this recipe, I used 5 1\/2 cups of broth, as intended. Worked perfectly. But this can vary slightly depending on A) how hot your stove gets B) how much you stir the risotto C) how wide the pot is that you are using, and lastly D) how creamy you like your risotto to be. So make a little extra broth, just in case you discover you want or need a little more.<\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

Porcini Risotto with Sage<\/h2>
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