Creamy Porcini Risotto with Avgolemono Sauce
A rich and indulgent Greek-inspired risotto dish featuring springy porcini mushrooms and a tangy avgolemono sauce.
Ingredients
- ●200g Porcini Mushrooms
- ●250g Arborio Rice
- ●150ml Greek Yogurt
- ●4 tbsp Avgolemono Sauce
- ●50g Butter
- ●1 tbsp Olive Oil
- ●2 cloves Garlic
- ●1 tsp Salt
- ●1/2 tsp Black Pepper
- ●1 tbsp Fresh Parsley
Instructions
- 1
Heat the butter and olive oil in a large saucepan over medium heat.
- 2
Add the garlic and cook until fragrant, about 1 minute.
- 3
Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
- 4
Add the white wine and cook until absorbed, stirring constantly.
- 5
Add 1 cup of hot broth and cook until absorbed, stirring constantly. Repeat for 20-25 minutes or until the rice is cooked.
- 6
Stir in the Greek yogurt and cook until heated through.
- 7
Add the porcini mushrooms and cook until heated through.
- 8
Season with salt, black pepper, and parsley.
- 9
Serve with avgolemono sauce on top.
- 10
To make the avgolemono sauce, whisk together the Greek yogurt, lemon juice, and egg.
- 11
Cook the egg mixture over low heat, whisking constantly, until the mixture thickens.
- 12
Season with salt and black pepper to taste.