Risotto with carrot and porcini mushroom

Risotto with carrot and porcini mushroom

In addition to the classic recipes, a risotto always offers the opportunity to create a new dish from different leftover raw materials.

In general, the risotto, as the original “poor man’s meal”, is comparable to paella or German labskaus: what the pantry produced was combined with each other and made into a new dish, and it only found its way into cookbooks very late.

The basic procedure: The volume ratio of risotto rice to liquid is approximately 1:3. this can never be predicted exactly, since rice, as a natural product, is always different.

The ingredients for this example:

  • 2 large carrots, diced
  • 1/4 leek without green
  • 150 g porcini mushrooms (fresh or frozen)
  • 200g Riso Carnaroli
  • 100ml Chardonnay
  • 600 ml hot vegetable stock
  • 50 grams of cold butter
  • 30g freshly grated Parmesan
  • salt and white pepper


  • Rinse the rice with cold water until the water runs clear
  • Sauté the diced leeks and carrots in a little olive oil until colourless
  • Add porcini mushrooms and sauté
  • Add rice and sauté
  • Deglaze with the white wine and fill up with 1/4 of the broth
  • Reduce the heat so that everything is just simmering
  • Stir and simmer until the liquid has been absorbed by the rice
  • Pour in some more hot broth, stir and give the rice time to absorb the broth
  • Repeat the process until the broth is almost gone and the rice is al dente
  • Pour in the remaining broth, fold everything in with pieces of butter and Parmesan and bind
  • Serve right away

Pro tip :

Risotto can also be interrupted halfway through the cooking time and stored in a cool place. For this purpose, it is usually spread on a sheet and quickly cooled down. It can be completed at a later date.