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Risotto aux Champignons Sauvages et Ail Croustillant

Name: Risotto aux Champignons Sauvages et Ail Croustillant
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: IT
Ingredients: 20g dried porcini mushrooms; 1.2 litres hot vegetable stock (gluten-free if needed); 4 tbsp olive oil, divided; 4 garlic cloves, 2 thinly sliced, 2 crushed; 400g mixed mushrooms (chestnut, oyster, shiitake), sliced or torn; 1 onion, finely chopped; 1 celery stick, finely chopped; 300g risotto rice (Arborio or Carnaroli); 125ml dry white wine (vegan); 1 tsp fresh thyme leaves; 3 tbsp nutritional yeast; 1 tbsp lemon juice; To taste salt and black pepper; 2 handfuls rocket

Photo : Zoshua Colah / Unsplash

15m

Prépa

35m

Cuisson

Portions

Moyen

Difficulté

Un risotto soyeux et crémeux sans beurre ni fromage : bouillon de cèpes, champignons dorés et levure nutritionnelle, avec ail croustillant et roquette.

#vegan#plant-based#risotto#mushrooms#porcini#rice#italian#comfort food

Portions

Ingrédients

Nutrition

calories470

protein13g

carbs68g

fat14g

fiber5g

Par portion

Étapes

Soak the porcini

Soak the porcini in 250ml of boiling water. After 15 minutes, lift them out, chop them, and strain the soaking liquid into the hot stock, leaving any grit behind.

⏱15:00

Make the crispy garlic

Gently fry the sliced garlic in 2 tbsp oil over low heat until pale golden, then lift out onto kitchen paper — it crisps as it cools. Keep the garlic oil.

⏱3:00

Brown the mushrooms

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Fry the rice

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Add the stock slowly

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Finish and serve

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Soak the porcini

Soak the porcini in 250ml of boiling water. After 15 minutes, lift them out, chop them, and strain the soaking liquid into the hot stock, leaving any grit behind.

⏱15:00

Make the crispy garlic

Gently fry the sliced garlic in 2 tbsp oil over low heat until pale golden, then lift out onto kitchen paper — it crisps as it cools. Keep the garlic oil.

⏱3:00

Brown the mushrooms

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry the rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the stock slowly

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Finish and serve

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History & Culture

The Story Behind the Dish

📍 Lombardy and Piedmont, northern Italy📅 19th century to today🍄 IT

Rice has been grown in the flat, well-watered plains of the Po Valley since the 15th century, and northern Italians developed a unique way of cooking it: toasting the grains in fat, then adding hot stock gradually so that their starch turns the liquid creamy.

Risotto recipes appear in Italian cookbooks from the 19th century, and mushroom risotto — especially with porcini foraged in autumn forests — became one of the classic variations.

⭐ Why It's Famous

It shows that true creaminess comes from technique and starch, not from butter: stirring releases the rice's own starch into the stock.

💡 Fun Fact

Italy is the largest rice producer in Europe, and the varieties grown in the Po Valley around Vercelli, Novara and Pavia are bred specifically for risotto.

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