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Porcini Mushroom and Lemon Risotto with Pinot Grigio Essence

Prep 10 minutes | Cook 35 minutes | Advanced | Serves 4 | Mediterranean

This elegant risotto embodies the Mediterranean spirit with earthy porcini mushrooms, zesty lemon, and a touch of Pinot Grigio, creating a symphony of flavors that dance in every bite. Perfect for impressing guests, this dish is a celebration of simple yet sophisticated ingredients, crafted into a restaurant-quality masterpiece.

What you have

• Mushrooms, 300g sliced
• Lemon, 1 zested and juiced
• Pinot Grigio wine, 200ml

Method

1. Step 1: Heat the olive oil in a large pan over medium heat. Add the shallots and garlic, sauté until translucent.
2. Step 2: Add the sliced mushrooms and cook until they release their moisture and begin to brown.
3. Step 3: Stir in the Arborio rice, coating it well with the oil, and cook for 1-2 minutes.
4. Step 4: Pour in the Pinot Grigio wine and cook until it's absorbed by the rice.
5. Step 5: Gradually add the vegetable stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more, until the rice is creamy and tender.
6. Step 6: Stir in the lemon zest, juice, and grated Parmesan cheese. Season with salt and black pepper.
7. Step 7: Garnish with chopped fresh parsley before serving.

Serving suggestion

Arugula salad with cherry tomatoes and balsamic vinaigrette

A chilled glass of Pinot Grigio