Directions:
- Soak the funghi porcini in water for about 15 minutes. Drain and dried.
- Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.
- Add the funghi porcini and parsley, leave it to cook for 10 minutes.
- Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.
- Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.
- Before taking out of the fire, add in the rest of the butter (20 gr.), the parmesan cheese and the chopped parsley.
- Take out the pan from the fire, Cover, leave it for 5 minutes then serve, with some parmesan cheese on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.32 Kcal (1559 kJ) | ||
| Calories from fat | 133.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.81g | 23% | |
|---|---|---|---|
| Cholesterol | 15.33mg | 5% | |
| Sodium | 17.3mg | 1% | |
| Potassium | 41.15mg | 1% | |
| Total Carbs | 55.9g | 19% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 24mg | 2% | |
| Amount Per 100 g | |||
| Calories | 264.71 Kcal (1108 kJ) | ||
| Calories from fat | 94.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 23% | |
|---|---|---|---|
| Cholesterol | 10.9mg | 5% | |
| Sodium | 12.3mg | 1% | |
| Potassium | 29.26mg | 1% | |
| Total Carbs | 39.74g | 19% | |
| Sugars | 1.67g | 9% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 3.8g | 11% | |
| Vitamin C | 1.2mg | 3% | |
| Calcium | 17.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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