RECIPES

Portobello mushroom risotto with crunchy leek

Portobello mushrooms are often used in risotto due to their rich, meaty flavor and firm texture. They add depth and earthiness to the dish, complementing the creamy rice. Portobellos have a large cap that can be sliced or diced, making them versatile for incorporating into the risotto. Their robust flavor holds up well to the other ingredients and seasonings in the dish. Additionally, their size and shape make them visually appealing and provide a satisfying bite in every spoonful of risotto.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Garlic
  • Vegetable broth (Celery)
  • Arborio rice
  • Mushroom Portobello
  • Parmesan cheese (Milk)
  • Leek
  • Fresh rosemary

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot

Nutritional information (every 100 grams)

Valor energético101,2 Kcal
Grasas2,48 g
de las cuales saturadas1,38 g
Hidratos de carbono15,6 g
de los cuales azúcares2,26 g
Proteínas4,32 g
Sal1,09 g

Preparation time

Difficulty

Ingredients

  • Garlic
  • Vegetable broth (Celery)
  • Arborio rice
  • Mushroom Portobello
  • Parmesan cheese (Milk)
  • Leek
  • Fresh rosemary

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot

Nutritional information (every 100 grams)

Valor energético101,2 Kcal
Grasas2,48 g
de las cuales saturadas1,38 g
Hidratos de carbono15,6 g
de los cuales azúcares2,26 g
Proteínas4,32 g
Sal1,09 g

Cooking step by step

Cooking
step by step

The broth:

In a pot, place stock cubes and 500ml of water for each cube. Bring to a boil and then turn off the heat.
Ensure that the cubes dissolve well.

El caldo - Risotto de champiñones

Mis en place:

Chop garlic.
Clean and slice Portobello mushrooms.
Wash and thinly slice the leek in rounds, separating the green part from the white part. 

The crispy:

Heat a dash of oil in a frying pan.
Sauté green leek strips over medium heat until they become golden (do not burn), for approximately 4-5 minutes, stirring frequently.
Set aside on a paper towel to drain excess oil. Add salt to taste.  

The stirfry:

In the same frying pan, heat another dash of oil and sauté the white part of the leek, garlic, and Portobello mushrooms. Season with rosemary leaves, salt, and black pepper.
Sauté until the mushrooms start to become crispy and golden. Reserve 2/3 of the sauté on a plate. 

The risotto I:

Add Arborio rice to the frying pan and mix it well with the stirfry that remained.
Over medium heat, add broth, approximately 100ml at a time, and stir until the rice has absorbed the liquid.
Repeat this process until the rice is ‘al dente,’ which should take about 25-30 minutes. 

The risotto II:

When the rice is at the desired point of doneness, turn off the heat and incorporate the sautéed Portobello mushroom mixture that you set aside in step 4, along with grated Parmesan cheese.
Adjust the flavour with salt and black pepper.
Serve the risotto and garnish the dish with crispy green leeks. 

El risotto II - Risotto de champiñones

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