Porcini and Walnut Risotto



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Source Fresh Slowcooking

Preparation Time


40 g dried porcini mushrooms (break into smaller bits if pieces in the package are large)
1 cup walnuts crushed
5 cloves garlic minced
1 cup red onion finely chopped
3 tbsp olive oil
3 cups arborio rice
2/3 cup parmesan cheese grated
1 cup dry white wine
5 cups Beef (made with 1 bouillon cube) or vegetable broth

1. Heat 5 cups of water on the stove and dissolve the bouillon cube.

2. Add rice and oil to slow cooker and stir together until rice is coated with oil.

3. Add the onion, garlic, walnuts and mushrooms and stir together.

4. Add the wine and broth and stir.

5. Cook on low for 4 hours or high for 2 hours.

6. Prior to serving, stir in the parmesan cheese.


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