Boletus risotto
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Boletus risotto

Category Noodles, rice, potatoes & legumes

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  • 5 minutes
  1. 1 onion
  2. 1 garlic
  3. 25 g porcini mushrooms dried
  4. 250 g risotto rice
  5. 100 ml white wine dried
  6. 400 ml vegetable broth
  7. 1/2 bunch parsley leaf
  8. 50 g butter
  9. 30 g grated parmesan cheese
  10. salt, pepper

1. Overview of ingredients.

2. Peel onion and garlic and chop finely together with boletus mushrooms in Quick Cut.

3. Put everything in a pot with risotto rice, wine and vegetable broth. Close with Secuquick softline.

4. Place pot on Navigenio and set it at "A", switch on Audiotherm, enter the time setting "P" (= 20 seconds) in the Audiotherm, fit it on Visiotherm and turn it until the soft symbol appears.

5. At the end of the cooking time, place Secuquick into the inverted lid and leave it to depressurise by itself.

6. Pluck the parsley leaves and chop finely. Add butter, parsley and parmesan to the risotto. Season with salt and pepper.

This recipe has been tested and approved by AMC.

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